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Small bowl of pumpkin puree with heart shaped spoon, surrounded by mini pumpkins

Pumpkin Puree Recipe

  • Author: Rachel Steenland | The Plant Riot


Make perfect Pumpkin Puree recipe from scratch with two ingredients! | How to cut and roast pumpkin + vegan recipes to make with your puree!



  • 1 pie pumpkin (around 3lbs / 1.35kgs), washed
  • Pinch of salt


  1. Preheat oven to 350F / 176C and prepare a baking tray by lining it with parchment paper or a silicon baking mat.
  2. Cut the pumpkin in half. See recipe blog post for tips on how to cutting instructions.
  3. Scoop out the seeds and strings using a spoon. (*See note)
  4. Place the pumpkin halves cut side down.
  5. Bake for 1 to 1 1/4 hours until the pumpkin is tender or a skewer easily sliced into the side of the pumpkin. Remove from the oven and set aside to cool.
  6. Scoop the baked pumpkin out of peel and place into the food processor. Add a pinch of salt and blitz until smooth and creamy. As needed, stop the food processor and scrap down the sides.
  7. Transfer the pumpkin puree to a bowl and use as desired!


  • *Save the pumpkin seeds, and roast them up for a tasty snack!

Keywords: The Plant Riot, pumpkin puree recipe