Pumpkin Puree
User Reviews
5
Pumpkin Puree
Description
Begin by roasting sugar pie pumpkins cut in half and seeded, placed flesh-side down on a foil-lined and cooking spray coated sheet pan. Baking at 400°F softens the pumpkin over about 45 minutes. Once tender, the flesh is scooped out and blended in a food processor until smooth. This technique preserves the natural sweetness and flavors of the pumpkin.
The puree has a velvety texture, suitable for recipes needing pumpkin as an ingredient. It can be used immediately or stored in the refrigerator for a few days or frozen for longer-term use. The recipe advises using sugar pie pumpkins rather than jack-o-lantern types for a better taste and texture.
If the puree is too thick or lumpy, small amounts of water can be added incrementally to reach the desired consistency. Using a food processor or blender is preferred over immersion blenders for the smoothest results.
Ingredients
- 4 pounds sugar pie pumpkin
- cooking spray
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with foil, and coat the foil with cooking spray.
- Cut the stem off your pumpkin, then cut the pumpkin in half lengthwise.
- Remove the seeds from the pumpkin.
- Place the pumpkin halves, cut side down, on the prepared pan.
- Bake for 45 minutes or until pumpkin is very tender.
- Scoop the flesh out of the shells and place it in a food processor. Blend until smooth.
- Use immmediately, or refrigerate for up to 4 days, or freeze for up to 4 months.
Notes
- Choose sugar pie pumpkins for smooth, flavorful puree instead of jack-o-lantern pumpkins.
- Use a blender or food processor for best texture; immersion blenders may yield a lumpier result.
- Add water a teaspoon at a time to thin the puree if needed for recipe consistency.
- The puree can be refrigerated for up to 4 days or frozen for up to 4 months for future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 1542mg | 33% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 38614IU | 772% |
| Vitamin C | 41mg | 46% |
| Calcium | 95mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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