Description
Homemade Pumpkin Puree is a simple recipe made with just one ingredient. It’s perfect for baking and adds a fresh taste to your fall dishes.
Ingredients
Scale
- 1 pie pumpkin (also called sugar pumpkin)
Instructions
- Preheat oven to 400° F.
- Cut the pumpkin in half and scoop out the seeds and guts.
- Place the hollowed out pumpkin halves face down on a rimmed baking sheet lined with parchment paper. Bake at 400° for 45 minutes or until the flesh is fork tender and the skin starts to pull away from the flesh naturally.
- Remove from oven and cool slightly. Remove the skins, then spoon the cooked pumpkin into a food processor and process until smooth, about 2-3 minutes.
- Spoon the puree into a fine mesh strainer lined with cheesecloth. Gather the edges together and squeeze to strain off excess liquid. The goal is a texture similar to canned pumpkin puree. Note: pumpkins vary in moisture level, so some may not need straining while some may need quite a bit of straining.
- Use immediately or refrigerate for up to 1 week.
Notes
- Store in an airtight container in the refrigerator.
- Can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 354
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 14 g
- Protein: 14 g
- Cholesterol: 0 mg