Easy Homemade Pumpkin Pure
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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small “baking”/“pie” pumpkin
— around 5 pounds (2.5 kg)
Heat oven to 400 F. Line a baking sheet with parchment paper or aluminum foil.
Cut the pumpkin near the stem down the bottom on both sides, but don’t attempt to cut through the stem.
With your hands separate the two parts. The stem will come off at this point.
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.
Take out of the oven and scoop out the flesh.
Blend in a food processor until smooth.
Store in an air tight container in the fridge for up to 7 days or freeze for up to 2 months.
THE PUMPKIN IN THE RECIPE VIDEO IS A LOT SMALLER THAN 5 POUNDS.
Amount per serving (1cup)
, Saturated Fat:
, Vitamin A:
, Vitamin C: