Easy Homemade Pumpkin Puree

Learn how to make this Easy Homemade Pumpkin Puree at home with just one ingredient, so you can use it in your favorite pumpkin recipes.

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INGREDIENTS

1 small “baking”/“pie” pumpkin — around 5 pounds (2.5 kg)

Step 1

Heat oven to 400 F. Line a baking sheet with parchment paper or aluminum foil.

Step 2

Cut the pumpkin near the stem down the bottom on both sides, but don’t attempt to cut through the stem.

Step 3

With your hands separate the two parts. The stem will come off at this point.

Step 4

Scoop out the seeds and stringy flesh. Place pumpkin cut side down and pierce with a fork a few times. Bake for 45-60 minutes, until the pumpkin softens and starts to turn golden brown.

Step 5

Take out of the oven and scoop out the flesh. Blend in a food processor until smooth.

Step 6

Store in an air tight container in the fridge for up to 7 days or freeze for up to 2 months.

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