Easy Pumpkin Puree
Skip the canned pumpkin and make homemade pumpkin puree instead. It’s easy, smells incredible, and works perfectly in your favorite pumpkin recipes.
Ingredients
- 1 Pumpkin
- Sea Salt Optional
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Food Processor
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Rinse and pat dry the pumpkin. Cut one side of the pumpkin from the stem down to the bottom of the pumpkin, but don’t try to cut through the stem (it’s too hard). Remove the knife, rotate the pumpkin to the opposite side, then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.
- Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt, then place cut side down onto the baking sheet.
- Bake until the pumpkin until the pumpkin is easily pierced with a knife in several places, and the flesh pulls away from the skin, 45 to 60 minutes.
- Cool until you can safely handle the halves, then scoop the soft flesh into a food processor. Depending on your pumpkin size, you may need to do this in two batches.
- Process until very smooth, 3 to 5 minutes.
Notes
- Storing: Store homemade pumpkin puree in food-safe containers in the fridge for up to 1 week or freeze for up to 3 months.
- Cutting the pumpkin: Before cutting it in half, if the pumpkin doesn’t sit steady, slice a small bit away from the bottom so that it does.
Nutrition
Nutrition Facts
Easy Pumpkin Puree
Amount per Serving
Calories
59
Calories from Fat 2
% Daily Value*
Fat
0.2
g
0
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.01
g
Monounsaturated Fat
0.03
g
Sodium
2
mg
0
%
Potassium
771
mg
22
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
19296
IU
386
%
Vitamin C
20
mg
24
%
Calcium
48
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pumpkin, Sea Salt