Homemade Pumpkin Puree
Homemade pumpkin puree is so much more flavorful than the canned stuff. Learn how to make pumpkin puree at home—it's so easy!
Servings: 6 servings (may vary depending on the size of your pumpkin)
Calories: 59kcal
Ingredients
- 1 medium pie pumpkin
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. With a large knife, cut the pumpkin in half then scoop out the seeds (see notes).
- Place the pumpkin halves cut side down on the prepared baking sheet.
- Bake in the preheated oven for 35-45 minutes, or until the flesh is tender and the pumpkin skin is puckered and brown.
- Remove from the oven and allow to cool until it's just cool enough to handle. Peel the skin from the pumpkin halves and place the flesh in the bowl of a food processor.
- Process until smooth. If the puree is too watery, strain it using cheesecloth or a Greek yogurt strainer.
- Store in an airtight container in the fridge for up to a week. For longer storage, portion the puree into freezer bags, flatten them, and freeze for up to a year.
Notes
- You want to avoid the big pumpkins used for carving jack-o-lanterns. Their flesh is too watery and fibrous for this recipe. Look for small sugar pumpkins (sometimes called baking pumpkins or pie pumpkins). Their flesh is dense and sweet!
- Save those pumpkin seeds! One of the best parts of making homemade pumpkin puree is that you get to roast pumpkin seeds. They make a fun and delicious snack.
Nutrition
Serving: 1cup | Calories: 59kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 771mg | Fiber: 1g | Sugar: 6g | Vitamin A: 19296IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 2mg
