Pumpkin Puree
User Reviews
5
Pumpkin Puree
Description
This recipe instructs on preparing pumpkin puree by roasting sugar or pie pumpkins cut in half, with seeds removed, until the flesh is fork-tender. The cooked pumpkin flesh is then blended until smooth, with added water if needed to achieve the desired consistency. The option to add orange food coloring is mentioned but optional. This fresh puree can replace canned pumpkin in recipes.
The puree maintains the natural sweetness and moisture of the pumpkin, which can result in richer flavor and better texture compared to canned versions. The process of slow roasting enhances the natural sugars and softens the flesh, facilitating an easy blend to a creamy consistency.
Pumpkin puree is versatile for use in a variety of baked goods, soups, and desserts. It can also be prepared using an Instant Pot method described in the notes, and leftovers may be refrigerated or frozen for future use.
Storing puree in airtight containers in the refrigerator limits its shelf life to about one week, while freezing in portioned bags preserves it for up to six months, making it practical for batch cooking or seasonal preparation.
Ingredients
- 5-8 lbs sugar pie pumpkin , (about one medium or two small pumpkins)
Instructions
- Preheat oven to 375 degrees F.
- Prep Pumpkin: Wash pumpkin. Line a sheet pan with parchment paper or a baking mat. Cut the stem off the pumpkin, then cut the pumpkin in half, lengthwise. Use a large spoon to scrape the seeds from inside the pumpkin (discard them or roast them for a delicious snack!)
- Bake: Place the pumpkin halves, cut side down, on the baking sheet. Bake for about 35-45 minutes or until the pumpkin is tender when pierced with a fork.
- Puree: Scoop the cooked flesh out of the shells and place it in a food processor or blender. Blend just until smooth. Add a tablespoon or two of water, if needed. (and a drop or two of orange food coloring, if you want it to look more orange).
- Use in place of “canned pumpkin” in any recipe.
Notes
- Use sugar or pie pumpkins for better flavor; large pumpkins can be used but may be less flavorful.
- Instant Pot method cooks whole pumpkin with water on high pressure for 13 minutes, followed by natural release and cooling before pureeing.
- Store pumpkin puree in airtight containers in the refrigerator up to 1 week or freeze in portions for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7cups
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 964mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 24134IU | 483% |
| Vitamin C | 26mg | 29% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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