Homemade Pumpkin Puree
Learn how to make homemade pumpkin puree with just one pie pumpkin! This easy oven-roasted pumpkin puree is perfect for all your favorite fall recipes.
Servings: 32 ounces
Calories: 0.01kcal
Equipment
Ingredients
- 1 8 inch pie pumpkin
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a 9x13 baking sheet with parchment paper.
- Remove the stem from the pumpkin and slice the pumpkin half, length wise (from top to bottom).
- Place the pumpkin halves on the pan with skin side up and the inside of the pumpkin down. This allows it to cook more evenly.
- Bake for 45 minutes then remove from the oven and let rest, untouched, for 10 minutes.
- Scoop the meat out of the pumpkin and smash it with a fork or place it in a blender, until there are no large chunks.
- Use immediately or store in an airtight container, in the fridge, for up to 1 week. Freeze in an airtight container for up to 3 months.
Notes
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If you have a larger or smaller pumpkin, simply add or reduce about 5 ½ minutes of cooking time per inch. Measure using the diameter of the pumpkin. It’s really hard to mess up this recipe, so don’t worry if you don’t have time to measure.
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I like to use parchment paper because it ensures that the pumpkin won’t stick and burn. Just a precaution that has worked well for me. If you don’t have parchment paper, use some nonstick cooking spray, aluminum foil, etc.
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This pumpkin puree recipe can be used just like store-bought in the same exact amount called for in any recipe.
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The amount you get will vary with how much meat your pumpkin has. This can vary from pumpkin to pumpkin, despite size.Note: If your homemade puree contains more moisture than canned pumpkin, you may want to drain some of the excess liquid before using it in baked goods. Some recipes also call for blotting the pumpkin puree before using it.
Nutrition
Serving: 1ounce | Calories: 0.01kcal | Carbohydrates: 0.002g | Potassium: 0.1mg | Sugar: 0.001g | Vitamin A: 3IU | Vitamin C: 0.003mg | Calcium: 0.01mg
