Pumpkin Puree
Making your own homemade pumpkin puree is incredibly simple. All you need is a pumpkin, an oven, and a food processor to create a nutritious batch of silky pumpkin puree.
Servings 4 cups
Calories 213kcal
Ingredients
- 2.5 kg pumpkin (5.5lbs) skin on
Instructions
- Cut the pumpkin in half and scoop out the seeds and stringy bits.
- Place pumpkin halves on a baking sheet, cut side down. Roast at 190°C (375°F) for 45-60 minutes or until the flesh is tender. If a fork can easily pierce through the skin, it's ready.
- Once the pumpkin is cooked and cooled, slice it into smaller pieces and scoop out the flesh. Add the pumpkin to a food processor in batches and blend until smooth.
To Thicken Pumpkin Puree
- Place a double layer of cheesecloth in a fine mesh strainer over a bowl. Pour the pumpkin puree into the cheesecloth and squeeze it to release the extra liquid. You can leave the puree sitting in the strainer for a few hours to continue to drain if you prefer.
Notes
I used a 2.5 kg (5.5 lbs) pumpkin for this recipe. This made 1.1 kg (2.4 lbs) or 4 cups of pumpkin puree.
Avoid carving pumpkins. They are too stringy, flavourless, and lack enough flesh to make pumpkin puree.
A sugar pumpkin or butternut squash is the best variety for flavourful, silky pumpkin puree.
- To Refrigerate: Store in the fridge in an airtight container for up to a week.
- To Freeze: For longer storage, freeze the puree in portions using soup cubes or freezer-safe bags for up to six months. Consider freezing in portion sizes required for baking recipes, like 1/2 or 1 cup.
- To Defrost/Reheat: Place in the refrigerator overnight to defrost. If enjoying as a side dish, defrost it overnight, then reheat it in a saucepan.
Nutrition
Calories: 213kcal | Carbohydrates: 54g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 25mg | Potassium: 2188mg | Fiber: 9g | Sugar: 14g | Vitamin A: 8544IU | Vitamin C: 77mg | Calcium: 175mg | Iron: 4mg