Easy Homemade Pumpkin Puree
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 cups, but varies depending on pumpkin size
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Calories
177 kcal
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Course
Condiments
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Cuisine
American
Easy Homemade Pumpkin Puree
Description
The Easy Homemade Pumpkin Puree is made by trimming and halving small pie pumpkins or sugar pumpkins, scraping out seeds, and baking the halves cut-side down at 350°F until soft. Once baked, the pumpkin skin is peeled off, and the flesh is cut into chunks for processing in a food processor until smooth. The resulting puree resembles applesauce in texture, making it suitable for recipes that call for pureed pumpkin.
The natural sweetness and earthy flavor of fresh pumpkin come through without added spices or ingredients. Baking instead of boiling ensures the puree retains its natural flavor and avoids excess wateriness. For recipes like pumpkin pie that call for a thicker puree, the recipe suggests using cheesecloth to strain excess liquid.
This homemade puree can be stored or used immediately in a variety of dishes. The recipe notes advise against using large carving pumpkins or jack-o'-lantern varieties, as their texture and flavor differ from sugar pumpkins.
Ingredients
- 2 pumpkin or one larger sugar pumpkin 8-10 inches, small pie
Instructions
To Make the Pumpkin Puree
- Preheat your oven to 350°F Wash, dry and trim off the stem of the pumpkin. Stand the pumpkin on the flat side and cut it in half, or cut a larger pumpkin into quarters. Using a spoon, scrape out the seeds and pulp. Keep the seeds to make Roasted Pumpkin Seeds.
- Place pumpkin halves on a baking sheet cut-side down and Bake at 350F in the center of your oven for 50 min to 1 hour, or until easily pierced with a knife without resistance.
- Peel the skin off all the chunks and cut the pumpkin into 1-inch pieces. Process in batches in a food processor until smooth, scraping down the bowl as needed for even blending. You should end up with a smooth applesauce consistency.
To Thicken Pumpkin Puree:
- For a thicker puree needed for pumpkin pie or most recipes that call for canned pumpkin puree, set a fine mesh strainer over a bowl and line with a double layer of cheesecloth. Put the puree into the cheesecloth, wrap and gently squeeze to help release excess liquid. For a consistency similar to canned puree, I was able to strain off almost 1 cup of liquid from 2 small pie pumpkins.
Storing Pumpkin Puree:
- Use it immediately, cover and refrigerate for up to 1 week. To freeze, place 1 cup of puree into a freezer-safe zip bag, push out all the air, seal ,and freeze for up to 3 months or longer in a deep freezer.
Notes
- Use small sugar pumpkins for better flavor and texture, avoiding large carving or jack-o'-lantern pumpkins.
- After baking, peel the pumpkin skin carefully before pureeing to achieve smooth consistency.
- To thicken the puree for pies, strain excess liquid using cheesecloth before using in recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups, but varies depending on pumpkin size
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbs | 44g | |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 7mg | 0% |
| Potassium | 2312mg | 49% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 57888IU | 1158% |
| Vitamin C | 61mg | 68% |
| Calcium | 143mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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