Homemade Pumpkin Puree
Make this pumpkin puree from scratch with a few easy steps!
Servings: 4 cups
Ingredients
- 2 sugar pumpkins or pie pumpkins (about 2 pounds each)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the stem from each pumpkin. Then, slice each pumpkin in half lengthwise. Use a large spoon to scoop out all of the seeds and discard or save them for roasting.
- Place the pumpkin halves flesh side down on a large sheet pan lined with parchment paper. Roast for 35 to 45 minutes, or until the pumpkins start to separate from the skin and partially collapse.
- Use a spoon to scoop out the pumpkin flesh. The skin should separate from the flesh easily.
- Place the flesh in the bowl of a large food processor or blender. Puree until smooth, scraping down the sides of the bowl with a spatula.
- Place the puree in an airtight container in the refrigerator for up to 1 week. Use the puree in any of your favorite pumpkin recipes.
Notes
How to Thicken Pumpkin Puree
- From scratch pumpkin puree is sometimes not as thick as canned pumpkin puree.
- You can strain the pumpkin puree in cheesecloth over a bowl to thicken. Discard any liquid.
- Store puree in a sealed container in the refrigerator for up to 1 week.
- To freeze pumpkin puree, place in a freezer safe ziplock bag for up to 5 months. Thaw before using. You can also strain the puree in cheesecloth to remove any liquid.
Nutrition
Calories: 177kcal | Carbohydrates: 44g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 2312mg | Fiber: 3g | Sugar: 19g | Vitamin A: 57888IU | Vitamin C: 61mg | Calcium: 143mg | Iron: 5mg