How to Make Pumpkin Puree
Learn how to make pumpkin purée, from scratch with just one ingredient. This easy no frills pumpkin puree recipe can be used for both sweet and savory recipes and is way better than the canned stuff!
Ingredients
- 2 pound sugar pumpkin also knows as pie pumpkin
Instructions
- Cut the pumpkins in half horizontally and scoop out the seeds and as much of the stringy insides as possible, using hands or a spoon. Discard the seeds or make roasted pumpkin seeds.
- Place the pumpkin halves flesh side down on the prepared sheet pans and bake for 45 minutes to an hour until tender. Press on the sides to see if they are soft and tender.
- Remove the pumpkins from the oven and allow them to cool for 10 minutes.
- Once they are cool enough to handle, peel the skin off of the pumpkins or use a spoon to scoop out the flesh from the skin.
- Place the roasted pumpkin flesh into a food processor or blender and pulse or blend on low until smooth.
- Use the puree immediately or cool completely and store for use later. (see instructions below)
Notes
One 2 pound sugar or pie pumpkin will yield approximately ½ - ¾ cup pumpkins seeds and approximately 2 ½ - 3 cups of pumpkin puree.
Storage Instructions
Cool the pumpkin puree completely before storing it in an airtight container. The puree will keep in the refrigerator in an airtight container for 3-5 days. It will also keep in the freezer when stored in an airtight container for up to 6 months. Frozen pumpkin puree can be thawed in the refrigerator.Nutrition
Serving: 0.5cupCalories: 39kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 514mgFiber: 1gSugar: 4gVitamin A: 12871IUVitamin C: 14mgCalcium: 32mgIron: 1mg
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