Pumpkin Purée | RECIPE

Not all countries have the same fall traditions as America – pumpkin desserts being one of them. Canned pumpkin isn’t available in a lot of places (like Copenhagen). But it’s honestly super easy to make your own fresh version.

Even if you live in the US and have canned pumpkin available, I'd still recommend making your own. It's healthier to avoid using canned food whenever possible, since cans are made from aluminum (no thanks, heavy metals!). Most cans are also lined with BPA resin...

I think it tastes more delicious to make it homemade anywho!

This recipe is for basic pumpkin purée that's used in pumpkin desserts, soups, etc. But you can also use it as a spread by adding nut butter, classic fall spices (cinnamon, nutmeg, ginger, and cloves), and dates/coconut sugar/maple syrup to sweeten it.⁣⁣

Pumpkin fun fact:

Did you know that pumpkins are loaded with vitamin A and antioxidants? They help fight free radicals in the body and protect the cells from damage. This makes it ok to eat all the pumpkin pie right?! 😬🍂



  • 4-5 pound sugar pumpkin (hokkaido works great too)⁣⁣⁣

  • pinch of salt


  1. Slice the pumpkin in half and scoop out the seeds.⁣⁣⁣

  2. Place both halves face down on parchment paper on a baking sheet.⁣⁣⁣

  3. Bake for 45-60 at mins 375 degrees F or 250 C.⁣⁣⁣

  4. Scrape out the inside (remove the skin) and blend in a food processor or with a hand blender. Add a dash of water if needed.⁣⁣⁣


🎃 Tip: Check the ripeness before picking a pumpkin. It’s probably ripe if it’s uniform in color but give it a lil knock and see if it makes a hollow sound. If it does then you’re good to go!⁣⁣⁣