Basic Pumpkin Puree
Homemade pumpkin puree---fresh and easy! Avoid the canned pumpkin and make your own!
Servings 2 cups
Calories 150kcal
Ingredients
- 2 small pie pumpkins whole
Instructions
- Wash pumpkins and dry. Preheat oven to 400°F.
- Cut the tops off of pumpkins and slice them in half lengthwise.
- Remove seeds and 'guts' (use those for pumpkins seeds, etc.). Scrape as much of the stringy center out as possible. Leaving a few strings is okay.
- Cut the halves again (to make quarters). Place on baking sheet face up, spaced about 2 inches apart.
- Bake on 400°F for 30-45 minutes, or until edges start to curl and pumpkin is pierced easily with a fork.
- Remove roasted pumpkin from oven and let cool completely, approximately 30-45 minutes.
- Once cool, remove any burnt pieces or strings (would not affect performance but can affect color and/or texture).
- Scrape pumpkin from skin into a food processor. Pumpkin may easily 'fall' off of skin but scrape the skin to be sure and get all of the cooked pumpkin.
- Process for 2-3 minutes on low, scraping down sides halfway through.
- Use immediately in your favorite recipe or place in a container to refrigerate for up to 1 week. Can be frozen for up to a year.
Notes
Using a food processor makes preparing this puree easy and keeps the kitchen clean. An immersion blender, a stand mixer or any other type of blender would also work well.
I freeze 1 cup and 2 cup amounts flat in ziploc bags for up to a year. I recommend using this puree in place of any canned pumpkin for sauces, soups, pies, dog treats and more.
Nutrition
Calories: 150kcal