How to Make Homemade Pumpkin Puree (Easy, and Better Than Canned)
Homemade pumpkin puree starts with roasting a sugar pumpkin until the flesh is fork-tender and perfectly caramelized. Once roasted, blend it into a smooth, creamy puree. Now, you have a perfect pumpkin puree for all your fall recipes.
Ingredients
- 1 sugar pie pumpkin 4-6 pounds
Instructions
- Preheat oven to 400°F. Line a large baking pan with parchment paper.
- Cut the pumpkin in half. Scoop of all the seeds and any fibrous strings. You can roast the seeds or discard them.
- Place pumpkin halves on a prepared balking pan facing the cut side down. Bake for about 45-60 minutes or until the flesh is fork tender.
- Let roasted pumpkin cool down for about 20 minutes. Peel off the skin. You can also scoop out the flesh with a spoon if it does not peel.
- Place pumpkin flesh into a blender or food processor. Blend on high until silky smooth. Work in batched if needed.
- If using in baking, strain pumpkin puree using cheesecloth to remove access liquid.
Notes
One 4-5 pound sugar pumpkin makes about 2 cups of puree.
If using in baking, I recommend weighting the puree instead of measuring with cups. (for reference (15 oz can of pumpkin equals approximately 1¾ cups).
You can refrigerate homemade pumpkin puree for up to one week or freeze for up to 3 months.
Nutrition
Serving: 1cupCalories: 83kcalCarbohydrates: 19.8gProtein: 2.7gFiber: 7.1gSugar: 8.1g
Tried this recipe?Let us know how it was!