How To Make and Store Homemade Pumpkin Puree
Making pumpkin puree at home couldn't be easier! Homemade pumpkin puree can be used in any of your favorite pumpkin recipes, both sweet and savory.
Ingredients
- 2 average-sized pie pumpkins
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper, and set aside.
- Wash the outside of your pumpkins with a wet rag, to get off any dust or dirt.
- Using a sharp knife, cut each pumpkin in half, horizontally. Then with a spoon scrap out as much of seeds and pulp as you possibly can. There shouldn’t be any seeds left in the pumpkin, but a little pulp is okay!
- Place each pumpkin cut side down on your prepared baking sheet. Then using a fork poke a few holes in each pumpkin.
- Place the sheet in the oven and bake for 45 minutes or until fork tender. Allow the pumpkins to cool for 15-20 minutes or until they are cool enough to handle.
- Flip each half over, then using a spoon scrap the cooked pumpkin flesh out of the peel, and place it in a large bowl. Discard the pumpkin peels.
- In a food processor, blend the cooked pumpkin in small batches, until smooth. If you are having trouble getting your pumpkin to blend, add a little water as needed, until the puree is smooth.
- Transfer the pureed pumpkin to an airtight container and place it in the fridge until ready to use.
- Use it for all of your favorite pumpkin recipes. Enjoy!
Notes
Fresh pumpkin puree can be stored in the fridge for up to 1 week!
If you like you can save and wash your pumpkin seeds to make roasted pumpkin seeds! These make a great snack, they are also great for parties and make the perfect fall-time appetizer!
Nutrition
Calories: 354kcalCarbohydrates: 88gProtein: 14gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 14mgPotassium: 4624mgFiber: 7gSugar: 38gVitamin A: 115777IUVitamin C: 122mgCalcium: 286mgIron: 11mg
Tried this recipe?Let us know how it was!