How to Make Pumpkin Puree
Here's how to make pumpkin puree at home, with step-by-step photos and instructions. You only need one ingredient and it's super easy!
Ingredients
- 1 Pumpkin or as many as you'd like
Instructions
- Preheat your oven to 350°F/180°C.
- Cut your pumpkin in half so it's more manageable.
- Scoop out the insides of the pumpkin (the seeds and stringiness).
- Cut into manageable sizes with a sharp knife and lay it on a lined baking tray. I also love to line mine with parchment paper or (affiliate link) a silicone mat.
- Bake for 1 hour in the oven until it is fork tender (should slide right off of a fork stuck into it.)
- When finished baking, peel the skin (it should come right off).
- Put the pumpkin into a food processor and blend until it's smooth. You may need to blend for up to 3 to 5 minutes until fully smooth.
- Sometimes homemade pumpkin puree is a bit watery, so strain off any excess liquid by adding the puree to a fine mesh strainer and letting the excess water drain off for about 5 minutes. This way you can easily use it anywhere canned pumpkin puree is used.
- You can store this in a tupperware or jar in your fridge until needed, or you can store your pumpkin puree into zipped bags and place them in the freezer laid flat. You can also freeze this in tablespoon amounts in an ice cube tray! Great for small amounts in smoothies or overnight oatmeal!
Video
Notes
How to store: You can store this in a Tupperware container or jar in your fridge until needed, or you can store your pumpkin puree into zipped bags and place them in the freezer laid flat. You can also freeze this in tablespoon amounts in an ice cube tray.
Nutrition
Calories: 44kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 578mg | Fiber: 1g | Sugar: 5g | Vitamin A: 14472IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 1mg