Easy Pumpkin Puree Recipe
from kristineskitchenblog.comThis easy homemade pumpkin puree is perfect for using in your favorite pumpkin recipes. Roasting the pumpkin is an easy way to cook it, and the roasting process develops a rich pumpkin flavor. I like to cook at least 2 pumpkins at once, then freeze the extra pumpkin puree for later.
Servings: 2 cups
Calories: 49kcal
Ingredients
- 1 sugar pumpkin, pie pumpkin or baking pumpkin a 2.5-3 pound pumpkin will yield about 2 cups of pumpkin puree
Instructions
- Preheat oven to 400° F.
- Wash and dry the pumpkin. Using a large knife, carefully cut the pumpkin in half from top to bottom. If the stem is small you may be able to easily cut through it. If not, slice off the top part of the pumpkin with the stem.
- Use a large spoon to scoop out the seeds and pulp. Save the seeds to make roasted pumpkin seeds, if desired.
- Line a rimmed baking sheet with parchment paper, for easy clean up. Place the pumpkin halves, cut side down, on the baking sheet.
- Bake for 30-45 minutes, or until a knife easily pierces through the skin and flesh of the pumpkin.
- Let the pumpkin cool until it is easy to handle. Use a spoon to scoop out the soft pumpkin flesh. You may also be able to easily peel off the skin using your fingers.
- Place the roasted pumpkin flesh in a food processor or blender. Puree until smooth, about 2 minutes.
Notes
- To Store: Store homemade pumpkin puree in an airtight container in the refrigerator for up to 7 days.
- To Freeze: Store in an airtight container in the freezer for up to 3-4 months. I recommend freezing your pumpkin in 1 cup quantities so that you can defrost and use just as much as you need.
- If your pumpkin puree has a lot of moisture, you can place it in a paper-towel lined bowl or strainer and let some of the moisture drain off before baking with it. I recommend doing this if you plan to make Pumpkin Pie with your puree.
Nutrition
Serving: 1cup | Calories: 49kcal | Carbohydrates: 12g | Protein: 2g | Sodium: 3mg | Fiber: 3g | Sugar: 5g
