Homemade Pumpkin Puree

Clear glass bowl filled with pumpkin puree.
Prep Time 20 mins
Cook Time 40 mins
Rest Time 10 mins
Total Time 1 hr 10 mins
Courses:
Difficulty: Intermediate
Cooking Temp: 400  F
Servings: 16
Best Season: Fall, Suitable throughout the year
Description

Making Homemade Pumpkin Puree is surprisingly simple, and all you need is fresh pumpkin and a little water. The pumpkin is roasted until completely tender, then scooped from the skin and blended until silky smooth. Smaller pumpkins are naturally sweeter and especially delicious for pies and baking, while larger pumpkins work beautifully in savory recipes. 

Use your fresh pumpkin puree in seasonal breads and desserts, creamy soups, pasta dishes, dips, and anywhere you would normally reach for canned pumpkin. Keep it refrigerated for up to five days or freeze it for up to three months, and you’ll have a little taste of fall ready whenever inspiration strikes.

Ingredients
  • 8 pounds whole pumpkin
  • water
Instructions
  1. 1
    Someone holding a small pumpkin that has been cut in half.

    Choose a small pumpkin (2-4 pounds) if you plan to use the puree for pies, as it's sweeter. Larger pumpkins work well for savory dishes such as soups, pastas, and dips.

  2. 2

    Cut your pumpkin in half from top to bottom and scoop out all of the seeds and stringy pulp. Save the seeds for roasting—they're delicious and full of nutrients.

  3. 3
    Adding water to a roasting pan filled with cut pumpkin.

    Place the pumpkin halves cut-side up on a foil-lined roasting pan. Pour in 1 cup of water. 

  4. 4

    Cover the pan loosely with foil. 

  5. 5

    Bake at 400°F for 35 to 45 minutes, or until the flesh is completely tender when pierced with a knife.

  6. 6
    Woman is blending pumpkin into a puree.

    Let the pumpkin cool for 10-15 minutes, then scoop the flesh out into a mixing bowl. Use an immersion blender or hand mixer to blend until silky smooth, adding 1 to 2 tablespoons of water only if needed. If it looks too watery, strain the puree through a cheesecloth-lined sieve for 30-40 minutes.

     
  7. 7
    Clear glass bowl filled with pumpkin puree.

    Store the puree in a sealed, airtight container in the refrigerator and enjoy within 5 days. You can freeze your pumpkin puree for up to 3 months.

Nutrition Facts

Servings 16

Serving Size 1/2 cup (approximately)

Amount Per Serving
Calories 49kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Sodium 2mg1%
Potassium 280mg8%
Total Carbohydrate 12g4%
Dietary Fiber 3g12%
Sugars 5g
Protein 1.8g4%
Vitamin A 475 mcg
Vitamin C 5 mg
Calcium 37 mg
Iron 1.4 mg
Vitamin E 0.6 mg
Vitamin K 1 mcg
Vitamin B6 0.08 mg
Folate 18 mcg
Magnesium 22 mg
Zinc 0.4 mg
Selenium 0.5 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: homemade pumpkin puree recipe, pumpkin puree, how to make pumpkin puree, fresh pumpkin puree
Read it online: https://sproutfulkitchen.com/recipe/pumpkin-puree/