Homemade Harvest Pumpkin Puree
Transform fresh, homegrown sugar pumpkins into velvety puree. This versatile base elevates seasonal dishes with its sweet, rich flavor and smooth texture.
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Equipment
- 1 Sharp Knife
- 1 Roasting pan or casserole dish
- 1 Metal spoon
- 1 Blender or food processor
Ingredients
- 1 Pumpkin 5-8 lbs
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the pumpkin(s) in half from top to bottom, removing the stem.1 Pumpkin
- Scoop out the seeds and stringy bits using a metal spoon. Save seeds for roasting if desired.
- Check for imperfections in the pumpkin flesh, removing any undesirable sections.
- Compost the pumpkin guts or use them for other purposes.
- Place the cleaned pumpkin halves open-side down in a roasting pan or casserole dish with 1" of water.
- Bake in the preheated oven for 45 minutes to an hour or until the pumpkin flesh is tender when pierced with a fork.
- Allow the pumpkin to cool, then scoop out the flesh, leaving the skin behind.
- Add the pumpkin flesh to a blender or food processor and puree until smooth.
- Transfer the puree to airtight containers or glass jars for storage.
Notes
Store in the refrigerator for up to a week. Can or freeze for longer-term storage.
Nutrition
Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 3mg | Potassium: 1156mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28944IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg
Servings: 4 cups
Calories: 88kcal