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Easy Homemade Pumpkin Puree
This homemade pumpkin puree recipe is simple and fun to make. Use it in place of canned pumpkin to give your meal a healthy boost of veggies.
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●knife
- ●bowl
- ●food processor
- ●strainer
📝 Preparation Steps
1
To Make the Pumpkin Puree
2
Preheat your oven to 350°F Wash, dry and trim off the stem of the pumpkin. Stand the pumpkin on the flat side and cut it in half, or cut a larger pumpkin into quarters. Using a spoon, scrape out the seeds and pulp. Keep the seeds to make Roasted Pumpkin Seeds.
3
Place pumpkin halves on a baking sheet cut-side down and Bake at 350F in the center of your oven for ⏱️ 50 min to ⏱️ 1 hour, or until easily pierced with a knife without resistance.
4
Peel the skin off all the chunks and cut the pumpkin into 1-inch pieces. Process in batches in a food processor until smooth, scraping down the bowl as needed for even blending. You should end up with a smooth applesauce consistency.
5
To Thicken Pumpkin Puree:
6
For a thicker puree needed for pumpkin pie or most recipes that call for canned pumpkin puree, set a fine mesh strainer over a bowl and line with a double layer of cheesecloth. Put the puree into the cheesecloth, wrap and gently squeeze to help release excess liquid. For a consistency similar to canned puree, I was able to strain off almost 1 cup of liquid from 2 small pie pumpkins.
7
Storing Pumpkin Puree:
8
Use it immediately, cover and refrigerate for up to 1 week. To freeze, place 1 cup of puree into a freezer-safe zip bag, push out all the air, seal ,and freeze for up to 3 months or longer in a deep freezer.
Nutrition Facts
calories
177 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
3 g
sugar Content
19 g
sodium Content
7 mg
protein Content
7 g
carbohydrate Content
44 g
saturated Fat Content
0.4 g
unsaturated Fat Content
0.14 g
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