Easy Pumpkin Puree Recipe
This pumpkin puree recipe is easy to make and more flavorful than canned pumpkin, making it great for sweet and savory recipes.
Servings 3 Cups
Calories 177kcal
Ingredients
- 2 2 /12 pound sugar pie pumpkins
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Use a sharp knife to cut off a small slice of the pumpkin's bottom so it sits flat. Cut the pumpkin in half, avoiding the stem since it's too hard to cut through. Clean out the seeds and stringy pulp, and discard them (or roast the seeds if you'd like).
- Place the pumpkin halves flesh-side down on the baking sheet. Roast it for about 45 minutes or until fork-tender. Cool the pumpkin then scoop out the flesh into the bowl of a food processor or blender. Discard the skins.
- Pulse the pumpkin a few times then blend until smooth and use in recipes calling for pumpkin puree. Or, refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
Notes
Makes about 16 ounces of Pumpkin Puree (3 cups) depending on the size of your pumpkins.
• Pro Tip: To remove extra moisture and deepen the pumpkin flavor, roast pumpkin puree on a baking sheet. I spread it on a sheet pan and roast it at 400°F for about 15 minutes then use as directed in recipes.