Homemade Pumpkin Puree Recipe
Ditch the can! Homemade Pumpkin Puree is fresh, simple, and totally game-changing, made with only one ingredient. Transform your favorite recipes with this unbeatable, easy-to-make delight!
Servings: 4 servings
Calories: 88kcal
Ingredients
- 1 sugar pumpkin
Instructions
- Preheat oven to 350°F (175°C).
- Cut the top off of the pumpkin and discard it.
- Flip the pumpkin over so the cut side is down (this creates a nice stable base) and cut the pumpkin in half.
- Use a spoon (or your hands) to remove the pumpkin seeds and strings. You can save the seeds to roast later if you’d like.
- Place the pumpkin cut-side down onto a lined baking sheet. Place in the oven and bake for 35-45 minutes or until the inside is tender.
- Remove from the oven and flip over, allow to cool for 10 minutes before scraping the insides out, and discard the peel.
- Place in a blender or food processor and pulse until silky smooth.
- Let cool and use, or store in an airtight container in the refrigerator for up to 5 days.
Notes
STORE homemade pumpkin purée in an airtight container in the refrigerator for up to 5 days. You can also FREEZE it in measured portions using airtight containers or freezer bags for up to 4 months. To defrost, thaw in the fridge overnight or in a bowl of cold water and use within a few days.
Note that it might have extra liquid, so you may need to discard some of that before re-blending and using it in your recipes. To REHEAT, warm the puree in a saucepan over low heat, stirring occasionally until heated through. Avoid microwaving to preserve the puree's texture and flavor.
Nutrition
Serving: 1serving | Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 3mg | Potassium: 1156mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28944IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg
