Pumpkin Puree

Made from scratch Pumpkin Puree is a cinch to make with just two ingredients and a food processor or blender. Skip the canned pumpkin and enjoy the fresh taste of roasted pumpkin puree.

Course other/puree

Cuisine American

Keyword how can I make pumpkin puree, how to cook pumpkin, how to cook pumpkin for pie, how to make pumpkin puree, pumpkin puree recipe

Prep Time 20

Cook Time 1

Servings -5 cups

Calories 118kcal

Author Beth Pierce Recipe

Ingredients

1 small pumpkins about 4 lbs.
1 tablespoon olive or vegetable oil

Instructions

Preheat the oven to 375 degrees.
Carefully cut the pumpkin in half using a sharp knife. Remove the pumpkin seeds, strings, and loose pulp.
Brush the edges and inside of the pumpkin with a little olive oil or vegetable oil. Place it flesh side down on a baking sheet covered with parchment paper.
Roast for 55-60 minutes or until very fork tender. Remove it from the oven and let it cool enough to handle it easily.
Scoop the cooked flesh off the skin and into the bowl of a food processor. Puree on high until smooth. Store in an airtight container in the refrigerator.

Notes

For the best flavor and consistency, use the smaller pie pumpkins or sugar pumpkins for puree. I like to pick mine up from the farmer's market. The larger pumpkins have too much moisture and are grown and harvested for decoration and carving jack-o-lanterns.
You don't have to use parchment paper for this recipe, but it sure helps make cleanup a breeze.
The pumpkin is done when you can easily pierce the skin with a fork.
Let the pumpkin cool after cooking. It is so much easier to remove all the flesh when it is not burning hot. Cut the sections in half for even easier scraping, and you can almost flatten the quarters, getting every ounce of pumpkin guts off of them.

Nutrition