How to Make Pumpkin Puree
This easy pumpkin puree recipe uses just one sugar pumpkin. Roast and blend for a fresh, homemade puree that’s perfect for pies, breads, muffins, and even baby food.
Servings: 2 cups
Ingredients
- 2 lb sugar pumpkin
Instructions
- Clean the outside of your pumpkin, cut in half and scrape out the seeds and stringy bits with a spoon.
- Heat oven to 400°F. Place the two pumpkin halves cut-side down on a baking sheet or baking sheet lined with parchment. Roast for 45-60 minutes or until very soft inside and fork tender.
- Remove pumpkin from the oven and let cool. Once cool, scrape off the flesh of the pumpkin, leaving the shell behind. If there is a lot of thick flesh that is too hard to be scraped up, then the pumpkin needs to roast longer.
- Place the pumpkin flesh in a food processor or high powered blender and puree until smooth and creamy.
- Let cool completely before using or refrigerating for later use. Pumpkin puree should last up to 1 week in the fridge in an airtight container or in the freezer for up to 3 months.
Notes
- Strain if needed: Homemade pumpkin puree is often thinner than canned. If yours looks watery, strain it with a mesh strainer lined with cheesecloth (just like straining yogurt) for a thicker consistency.
- Pumpkin type matters: Sugar pumpkins (also called pie pumpkins) work best. Avoid large carving pumpkins because they’re stringy and watery.
- Storage: After your pumpkin puree is cooled completely, place it in an airtight container and store it in the fridge for up to one week or in the freezer for up to 3 months.
Nutrition
Serving: 1/2 cup | Calories: 59kcal | Carbohydrates: 15g | Protein: 2g | Sodium: 2mg | Fiber: 1g | Sugar: 6g