Original Post: https://www.evolvingtable.com/?p=73397
How to Make Pumpkin Purée
Making Pumpkin Purée from Scratch is an easy way to have velvety smooth, creamy, and delicious pumpkin to use in your favorite Fall and Thanksgiving recipes. You'll first prepare the fresh pumpkin by removing the seeds, roasting it in the oven, and then blending it until it forms a purée.
Servings: 6 servings
Ingredients
- 1 pie pumpkin 2 ½ to 3 ½ pounds
- 1 Tbsp. oil olive or avocado
- ¼ tsp. salt
Instructions
- Preheat oven to 400°F
- Prepare the Pumpkin: Cut pumpkin in half lengthwise stopping just before you get to the stem.* Place your thumbs between the two halves and pull the pumpkin apart. Make an incision at the base of the stem with your knife and then snap it off by hand. Scoop out and remove seeds and strings using a large spoon with a relatively sharp edge. (Save seeds and make your own Roasted Pumpkin Seeds.)1 pie pumpkin
- Roast the Pumpkin: Rub 1-2 teaspoons of oil over the inside of each half. Sprinkle each with ⅛ teaspoon of salt. Line a large baking sheet with parchment paper and place pumpkin halves face side down. Bake in preheated oven for 40-60 minutes, or until the edges begin to caramelize and turn brown and the insides are cooked through. Let pumpkin sit until it is cool to the touch.1 Tbsp. oil, ¼ tsp. salt
- Remove the Skin: Either leave the pumpkin halves face side down, pinch the skin until it pulls away from the flesh. Peel back the skin until all of it is removed. Or, use a large spoon and scoop out all of the pumpkin flesh.
- Make the Purée: Add the pumpkin flesh to a large food processor or high-speed blender. Process for 2-3 minutes, scraping down the sides of the bowl every 20-30 seconds. Pumpkin purée is done when it is completely smooth and there are no lumps remaining.
Video
Notes
- 1 pound of pumpkin will yield roughly 1 cup of pumpkin purée.
Meal Prep and Storage
- To Prep-Ahead: This is a perfect recipe to make a day or two before you need it.
- To Store: Keep leftover puree in an airtight container in the refrigerator for up to 3-5 days.
- To Freeze: Measure the pumpkin puree into ½ cup or 1 cup increments and freeze in freezer-safe containers. It's best to freeze it in smaller quantities so you can easily pull out exactly how much you want later!
Nutrition
Calories: 81kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 82mg | Potassium: 771mg | Fiber: 1g | Sugar: 6g | Vitamin A: 19307IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 2mg