Fresh Pumpkin Purée
User Reviews
5
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Cook Time
1 hr 15 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
88 kcal
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Cuisine
American
Fresh Pumpkin Purée
Description
The Fresh Pumpkin Purée recipe starts with a 3-pound pie pumpkin known for its dense flesh. After halving and removing seeds and fibrous strings, the pumpkin is cut into quarters and roasted skin side down until tender, which takes about one to one and a half hours at 375°F. This slow cooking concentrates flavor and softens the flesh.
Once cooled, the pumpkin flesh is scraped from the skin and blended until smooth. Passing the purée through a cheesecloth-lined sieve to drain excess liquid ensures a thick consistency, similar to canned pumpkin but fresh. This purée has a natural sweetness and earthy flavor that works well in baking, soups, or other recipes calling for pumpkin.
Pie pumpkins are preferred for this recipe due to their cooking qualities compared to larger carving pumpkins. The purée yields about 2 cups from one 3-pound pumpkin, comparable to a 15-ounce can of store-bought pumpkin, allowing for recipe substitutions using fresh pumpkin.
Stored properly in the refrigerator, the purée maintains freshness for about a week, and freezing extends storage to three months. The recipe also notes that pumpkin seeds can be cleaned and roasted separately for a snack by tossing with olive oil and salt and baking at 350°F.
Ingredients
- 1 (3 pound) pumpkin scrubbed well (see note 1, pie variety
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cut pumpkin in half and remove seeds by combing through the fibrous strings with your fingers.
- Scrape out and discard fibrous strings. If you want to save and roast the pumpkin seeds, rinse them in cold water and dry on a kitchen towel.
- Cut pumpkin into quarters (5 or 6 inches wide each). Place pieces skin-side down on prepared baking sheet and roast uncovered until tender, about 1 to 1-1/2 hours.
- Remove from oven and cool completely. Scrape pumpkin pulp off skin, discarding the skin.
- Add the pulp to a blender or food processor and blend until smooth. Place pumpkin puree into a cheesecloth-lined sieve, and allow to drain for 60 minutes. Discard liquid.
Notes
- Use pie pumpkins such as Baby Pam or Cinderella for dense flesh and better purée quality.
- The recipe yields about 2 cups of purée, similar to a 15-ounce canned pumpkin.
- Store fresh purée in the refrigerator for up to 1 week or freeze in labeled containers for up to 3 months.
- You can roast and enjoy the pumpkin seeds separately by tossing with oil and salt and baking at 350°F for about 15 minutes.
- This roasting and purée method also works for other squashes like butternut or kabocha.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 88kcal | 4% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 1157mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 28961IU | 579% |
| Vitamin C | 31mg | 34% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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