How to Make Homemade Pumpkin Puree
Skip the canned and make your own homemade pumpkin puree. It's super easy and it will make all our pumpkin recipes even better!
Ingredients
- 1 Pumpkin I like Sugar Pumpkins Best
Instructions
- Preheat your oven to 350 degrees.
- Cut small slits into the top of the pumpkin to vent.
- Place the pumpkin into a shallow baking dish.
- Roast the whole pumpkin for 45 minutes to an hour or until you can easily stab a fork into it.
- Remove the pumpkin from the oven and allow it to cool long enough you can handle it.
- Remove the stem and cut the pumpkin in half.
- Scoop the seeds from the inside of the pumpkin. Save if you want to roast them later.
- Peel the skin from the flesh and place the flesh into the bowl of a food processor or blender.
- Puree the flesh until it is smooth to desired consistency.
- Store in the fridge for up to one week or freeze for longer storeage.
Notes
- Made more than you needed? – Don’t blend the entire pumpkin and leave some of the flesh to toss into your favorite soups and salads just like any other winter squash.
- Bigger pumpkins will yield a thinner puree. You can strain the excess water through a cheesecloth or cook it on low on the stove until it’s reached it’s desired thickness.
- If the puree is too thick for the blender, you can add a little bit of water to help thin it out to get the consistency you want.
Nutrition
Calories: 30kcal
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