How to make pumpkin puree for cake or muffins

hokkaido pumpkin for pumpkin pure or cakes
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How to make pumpkin puree for cake or muffins


hokkaido pumpkin for pumpkin pure or cakes


Video recipe for pumpkin puree

Servings: You can make about 2 cups of pumpkin pure from the pumpkin this size

All you will need for this recipe is pumpkin. For this recipe, I took 1, 50 oz. (approx.- 1.5 kg) hokkaido pumpkin.

First, cut the edges of the pumpkin and slice it in half – be careful not to cut your fingers as it can get QUITE tricky with this round pumpkin.

Then take a large spoon and remove the middle part, so all the seeds are removed.

Slice the pumpkin into large pieces. Take a baking dish, put on the parchment paper and arrange the pumpkin on the paper, so it doesn’t stick to the bottom

Heat the oven on 350 F (170 C), put the pumpkin in, and bake it for around 45 minutes.

When done, take it out and check with a fork if the pumpkin is fork-tender.

Nov peel the skin off with a knife or just with your hands, but I think it is more comfortable with a sharp knife – as you can see, this will get a bit messy.

Then put the pieces into a food processor and mix for a few seconds until you get a smooth puree.

You can store it in an air-tight container or freeze it.

Your pumpkin puree is ready.


I am a kind of person that would sneak a taste out of grandma’s pot when I was barely tall enough to reach it. I grew up in kitchens full of love and liveliness and have spent my whole live learning, experimenting and succeeding in the art of cooking. At Pro Family Chef, every day is an opportunity for a new meal and a brand new flavor. I created this website to connect people that love to cook, with the products designed to make their cooking easier, hassle-free and rewarding every time.

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