Homemade Pumpkin Puree
User Reviews
5
Homemade Pumpkin Puree
Description
The Homemade Pumpkin Puree recipe involves roasting two sugar pumpkins, also known as pie pumpkins, in the oven at 400 degrees Fahrenheit until the flesh separates easily from the skin. After roasting, the softened pumpkin flesh is scooped out and pureed in a food processor or blender until smooth. The process enhances the pumpkin’s natural sweetness and results in a puree without any added preservatives or thickeners.
This puree offers a texture and flavor that differs from commercially canned pumpkin, with a fresh and slightly lighter consistency. Because it is pure pumpkin, it can be used in all pumpkin recipes such as pies, breads, soups, or sauces, providing a homemade touch to your dishes.
To thicken the puree if desired, straining it through cheesecloth can remove excess liquid. The puree stores well in the refrigerator for up to one week in an airtight container and can be frozen for up to five months, making it convenient for later use. Ensure to thaw completely before using frozen puree, and consider straining after thawing if extra liquid accumulates.
Ingredients
- 2 sugar pumpkin or pie pumpkin, about 2 pounds each
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the stem from each pumpkin. Then, slice each pumpkin in half lengthwise. Use a large spoon to scoop out all of the seeds and discard or save them for roasting.
- Place the pumpkin halves flesh side down on a large sheet pan lined with parchment paper. Roast for 35 to 45 minutes, or until the pumpkins start to separate from the skin and partially collapse.
- Use a spoon to scoop out the pumpkin flesh. The skin should separate from the flesh easily.
- Place the flesh in the bowl of a large food processor or blender. Puree until smooth, scraping down the sides of the bowl with a spatula.
- Place the puree in an airtight container in the refrigerator for up to 1 week. Use the puree in any of your favorite pumpkin recipes.
Notes
- If you prefer a thicker puree closer to canned pumpkin texture, strain it in cheesecloth to remove excess liquid.
- Store the puree in an airtight container in the refrigerator; it will keep fresh for up to one week.
- For longer storage, freeze the puree in freezer-safe bags for up to five months, thawing completely before use.
- Roasting the pumpkins with the cut side down helps soften the flesh effectively and makes scooping easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| 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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