Pumpkin Puree
Homemade Pumpkin Puree is so easy to make and so much more flavorful than anything found in a can! I love to make a big batch and freeze to use all season long.
Servings: 7 cups
Calories: 74kcal
Cost: 4
Equipment
Ingredients
- 5-8 lbs sugar pie pumpkin , (about one medium or two small pumpkins)
Instructions
- Preheat oven to 375 degrees F.
- Prep Pumpkin: Wash pumpkin. Line a sheet pan with parchment paper or a baking mat. Cut the stem off the pumpkin, then cut the pumpkin in half, lengthwise. Use a large spoon to scrape the seeds from inside the pumpkin (discard them or roast them for a delicious snack!)
- Bake: Place the pumpkin halves, cut side down, on the baking sheet. Bake for about 35-45 minutes or until the pumpkin is tender when pierced with a fork.
- Puree: Scoop the cooked flesh out of the shells and place it in a food processor or blender. Blend just until smooth. Add a tablespoon or two of water, if needed. (and a drop or two of orange food coloring, if you want it to look more orange).
- Use in place of “canned pumpkin” in any recipe.
Video
Notes
Pumpkin: Use small baking pumpkin like "sugar pumpkins" or "pie pumpkins". If you can only find large pumpkins, they can be used as well but won't have as much flavor.
Instant Pot Pumpkin Puree: With the rack in the bottom of the Instant Pot, pour in one cup of water. Cut off the pumpkin stem then place the entire pumpkin on the rack. Cook on high pressure for 13 minutes then let it naturally release for 10 minutes. Carefully lift the rack out with hot pads and let the pumpkin sit and cool on it for 15 minutes. Slice pumpkin in half, remove seeds, then peel off the skin and discard. Blend the chunks of pumpkin into puree.
Storage Instructions: Keep pumpkin puree in the fridge in an airtight container for up to 1 week.
Freezing Instructions: Use a measuring cup to scoop one cup of puree into each freezer safe bag or container. Label and store in the freezer for up to 6 months.
Nutrition
Calories: 74kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 964mg | Fiber: 1g | Sugar: 8g | Vitamin A: 24134IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 2mg
Recipe Link
Recipe Video
