How to Make Homemade Pumpkin Puree
Learn how to make homemade pumpkin puree to use in all of your favorite pumpkin recipes. This easy method requires two simple ingredients and only 5 minutes of hands-on time.
Servings: 4
Calories: 88kcal
Ingredients
- 1 pie pumpkin
- ½ teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 375°F.
- Carefully cut off the pumpkin's stem using a sharp knife. Then, cut the pumpkin in half vertically. Scoop out the seeds and stringy pulp using a spoon or an ice cream scoop. You can save the pumpkin seeds for roasting if you like.
- Put the pumpkin halves cut-side down on a baking sheet lined with parchment paper or aluminum foil. This helps retain moisture. Roast the pumpkin in the oven for about 45-60 minutes or until the flesh is tender and easily pierced with a fork.
- Once the pumpkin is cooked, remove it from the oven and let it cool for a few minutes until it's safe to handle. Use a spoon to scoop out the soft pumpkin flesh from the skin. Discard the skin or compost it.
- Transfer the scooped pumpkin flesh to a food processor or blender. Blend until smooth and creamy. If the pumpkin puree appears too thick, you can add a small amount of water, vegetable broth, or milk to achieve the desired consistency.
Notes
Storage:
Fridge: Store the puree in the fridge in an airtight container for up to 7 days. It is best if used within 4 days.
Frozen: Place in a freezer-safe container for up to 6 months.
Defrost: When you're ready to enjoy your puree, place the frozen puree in the fridge to defrost overnight or for at least 8 hours.
Nutrition
Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 294mg | Potassium: 1156mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28944IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 3mg