If you're looking for an exceptional ingredient to elevate your cooking and dessert-making, homemade pumpkin puree is an excellent choice. Its rich flavor and smooth texture can enhance any recipe.
10 minutesmins
50 minutesmins
1 hourhr
3cups
Calories: 83kcal
Ingredients
1pumpkin for pie or sweet pumpkin
Instructions
Wash the pumpkin with soap and water.
Using a sharp knife, cut it in half firmly and with force.
With a spoon, remove all the seeds.
Place the pumpkin facing down on a baking sheet lined with parchment paper or a silicone mat.
Bake at 350ºF until the peel changes color and looks soft, that has lost its shape.
Separate the pulp from the skin with a spoon and blend.
Store in glass jars in the refrigerator or freezer safe containers if you want to freeze.
Notes
Tips
If you don't have a food processor or blender, you can mash the pumpkin flesh by hand with a potato masher.
Line the pumpkin with parchment paper to prevent sticking to the baking sheet.
If you want a smoother puree, strain it through a fine-mesh sieve.
Storage
Homemade pumpkin puree can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
When freezing, thaw the pumpkin puree overnight in the refrigerator before using.
Variations
You can add other spices to the pumpkin puree, such as cinnamon, nutmeg, or ginger.
You can also use other types of winter squash, such as butternut or acorn squash, to make pumpkin puree.