Dessertsculinaryhill5.0
Fresh Pumpkin Purée
Fresh pumpkin purée makes an incredible pie, and it's something you can do well ahead of time, when you have the oven space. It's so easy, you may never go back to canned pumpkin.
👥 4 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 1h 15m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●blender
- ●food processor
📝 Preparation Steps
1
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cut pumpkin in half and remove seeds by combing through the fibrous strings with your fingers.
2
Scrape out and discard fibrous strings. If you want to save and roast the pumpkin seeds, rinse them in cold water and dry on a kitchen towel.
3
Cut pumpkin into quarters (5 or 6 inches wide each). Place pieces skin-side down on prepared baking sheet and roast uncovered until tender, about 1 to 1-1/⏱️ 2 hours.
4
Remove from oven and cool completely. Scrape pumpkin pulp off skin, discarding the skin.
5
Add the pulp to a blender or food processor and blend until smooth. Place pumpkin puree into a cheesecloth-lined sieve, and allow to drain for ⏱️ 60 minutes. Discard liquid.
Nutrition Facts
calories
88 kcal
fat Content
1 g
serving Size
0.5 cup
fiber Content
2 g
sugar Content
9 g
sodium Content
3 mg
protein Content
3 g
carbohydrate Content
22 g
saturated Fat Content
1 g
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