How to Make Pumpkin Puree
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
2 cups
-
Calories
59 kcal
-
Course
Condiments
-
Cuisine
American
How to Make Pumpkin Puree
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Making homemade pumpkin puree is so easy and tastes better than canned pumpkin. Just scoop the seeds, roast, blend and use in all your favorite pumpkin recipes!
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Ingredients
- 2 lb sugar pumpkin
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Instructions
- Clean the outside of your pumpkin, cut in half and scrape out the seeds and stringy bits with a spoon.
- Heat oven to 400°F. Place the two pumpkin halves cut-side down on a baking sheet or baking sheet lined with parchment. Roast for 45-60 minutes or until very soft inside and fork tender.
- Remove pumpkin from the oven and let cool. Once cool, scrape off the flesh of the pumpkin, leaving the shell behind. If there is a lot of thick flesh that is too hard to be scraped up, then the pumpkin needs to roast longer.
- Place the pumpkin flesh in a food processor or high powered blender and puree until smooth and creamy.
- Let cool completely before using or refrigerating for later use. Pumpkin puree should last up to 1 week in the fridge in an airtight container or in the freezer for up to 3 months.
Notes
- If your homemade puree seems a bit too liquidy you can always strain it with a mesh strainer lined with a cheesecloth, similar to how you would strain yogurt for a thicker consistency.
Nutrition Information
Show Details
Serving
1/2 cup
Calories
59kcal
(3%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Sodium
2mg
(0%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 59kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Sodium | 2mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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