Homemade Pumpkin Puree
Fresh, rich homemade pumpkin puree made from sugar pumpkins—perfect for fall baking and savory dishes, with no additives.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 3 to 4 cups
- Category: Basics
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 small sugar pumpkins (also called pie pumpkins)
Instructions
- Preheat the oven to 375°F (190°C).
- Wash the pumpkins and slice them in half from top to bottom.
- Scoop out the seeds and stringy bits using a spoon.
- Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper.
- Roast for 40–50 minutes, or until the flesh is fork-tender.
- Allow the pumpkins to cool slightly, then scoop out the flesh.
- Blend the flesh in a food processor or blender until completely smooth, scraping down the sides as needed.
- If the puree is too watery, drain it through cheesecloth or a fine mesh strainer for 30 minutes.
- Store in airtight containers in the refrigerator for up to a week or freeze for longer storage.
Notes
- Use sugar or pie pumpkins for the best flavor and texture.
- Strain the puree if using it for baking to ensure the right consistency.
- Freeze in 1-cup portions for convenience.
Nutrition
- Serving Size: 1/2 cup
- Calories: 40
- Sugar: 4g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Find it online: http://recipesbyliza.com/homemade-pumpkin-puree/
