Homemade Pumpkin Puree
Once you make your own pumpkin puree, you may never buy canned again. It's easier than you think and you can stock up and freeze it for all your pumpkin inspirations!
Servings 2 cups
Calories 1kcal
Equipment
- Rimmed baking sheet
- Blender or food processor
- Ice cream scoop or large spoon
Ingredients
- 1 pie pumpkin also known as sugar pumpkin
Instructions
- Remove the stem and cut pumpkin in half length wise.
- Scoop out seeds and pulp.
- Place pumpkin halves flesh side down on a rimmed baking sheet
- Bake in a 350 degree oven for 45-60 minutes. It should be fork tender.
- Remove from the oven and cool until you can handle it.
- Scoop out the flesh and place in a Vitamix, blender, or food processor, and puree.
- Use immediately, store in the fridge for a week, or in your freezer for one year.
Notes
Yields 2 - 2 1/2 cups of pumpkin puree'
After freezing and thawing, it may be watery. Put cheese cloth over a bowl, pour the puree on top of the cheesecloth, and let the water drain out before using. This is optional, depending on what you are using the puree for.
Nutrition
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 1mg | Vitamin A: 41IU