How to Make Pumpkin Puree
Can't find canned pumpkin? No worries. Making your own pumpkin puree is so easy! Here's how: scoop the seeds, roast, blend and use in recipes that call for pumpkin puree.
Servings: 2 cups
- 2 lb pumpkin sugar or pie
Clean the outside of your pumpkin, cut in half and scrape out the seeds and stringy bits with a spoon.
Roast: Heat oven to 400°F. Place the two pumpkin halves cut-side down in a baking dish 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.
Blend: 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.
To store: pumpkin puree should last 4-7 days in the fridge in an airtight container or in the freezer for up to 3 months.
Serving: 1/2 cup | Calories: 59kcal | Carbohydrates: 15g | Protein: 2g | Sodium: 2mg | Fiber: 1g | Sugar: 6g