Homemade Pumpkin Puree
Fall is here, which means it’s pumpkin season. If you’re looking for a simple and homemade pumpkin puree recipe, this one is for you.
Homemade pumpkin puree is such a simple and easy recipe, especially in the fall when pumpkins are in season. I absolutely love making pumpkin desserts during this time of year, and having fresh, homemade pumpkin puree on hand makes it even easier.
To start, I usually go for a small Hokkaido Pumpkin, because they’re naturally sweeter and perfect for baking. After cutting it in half and scooping out the seeds, I roast the pumpkin in the oven until it's soft and tender. Once it cools down, I scoop out the flesh and blend it until smooth, creating a creamy and fresh puree that’s ready to use in pies, breads, or even soups.
Step by step instructions
1. First, let’s preheat the oven to 200C.
2. Cut the pumpkins in half. Scoop out the seeds and the strings with the help of a spoon. (You can save the seeds for later)
3. Place the pumpkins flesh side down (skin side up) on a baking sheet lined with baking paper.
4. Roast for about 45 minutes in the preheated oven, until the flesh is soft like butter and a fork easily pierces it.
5. Once ready, take the pumpkins out the oven and let them cool. When they’re cool enough to handle, peel the skin off.
6. Transfer the pumpkin flesh to a food processor and and blend until smooth.
7. If the pumpkin puree is too thin or watery, transfer it to a saucepan and stirring continuously; cook it over medium heat for a few minutes until it thickens.
8. Use the puree immediately or store it in an airtight jar/container in the fridge for maximum a week.
Homemade Pumpkin Puree
Ingredients
- 2.7 KG Hokkaido Pumpkin
Instructions
- First, let’s preheat the oven to 200C.
- Cut the pumpkins in half. Scoop out the seeds and the strings with the help of a spoon. (You can save the seeds for later)
- Place the pumpkins flesh side down (skin side up) on a baking sheet lined with baking paper.
- Roast for about 45 minutes in the preheated oven, until the flesh is soft like butter and a fork easily pierces it.
- Once ready, take the pumpkins out the oven and let them cool. When they’re cool enough to handle, peel the skin off.
- Transfer the pumpkin flesh to a food processor and and blend until smooth.
- If the pumpkin puree is too thin or watery, transfer it to a saucepan and stirring continuously; cook it over medium heat for a few minutes until it thickens.
- Use the puree immediately or store it in an airtight jar/container in the fridge for maximum a week.
Notes
This recipe makes 1 KG of pumpking puree. If you need less, use 500g-1kg pumpkin.
Nutrition Facts
Calories
1248.48Fat
4.77 gSat. Fat
0.99 gCarbs
315.42 gFiber
55.08 gNet carbs
260.34 gSugar
80.78 gProtein
34.88 gSodium
146.88 mgCholesterol
0 mg
