Description
Learn how to make homemade pumpkin puree from scratch with this easy recipe. Perfect for using in pies, breads, muffins, and soups, this fresh pumpkin puree is flavorful and versatile.
Ingredients
Scale
Pumpkin Puree:
- 1 medium sugar pumpkin (also called pie pumpkin, about 3–4 pounds)
Instructions
- Preheat the oven and prepare the pumpkin: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Using a sharp knife, carefully cut the pumpkin in half from stem to base. Scoop out the seeds and stringy pulp with a spoon; you can save the seeds for roasting if desired.
- Roast the pumpkin: Place the pumpkin halves cut side down on the prepared baking sheet. Roast for 45-50 minutes, or until the flesh is very tender when pierced with a fork.
- Puree the pumpkin: Remove the pumpkin from the oven and let it cool slightly. Scoop the soft flesh into a food processor or blender and puree until smooth, working in batches if needed. If the puree is too thick, add a tablespoon of water at a time until you reach your desired consistency.
- Store or use: Use immediately or store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Notes
- Homemade pumpkin puree works perfectly in pies, breads, muffins, and soups.
- For best results, use sugar pumpkins rather than carving pumpkins, which are more watery and less flavorful.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Basics
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 40
- Sugar: 4g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
