Description
Easy pumpkin puree is a simple, cost-effective way to create fresh, flavorful puree that enhances your cooking and baking. With its smooth texture and rich taste, it’s the perfect base for pies, soups, smoothies, and more without the preservatives found in canned versions.
Ingredients
Scale
- 2–3 lbs fresh sugar pumpkins
- Water, enough to cover the bottom of the baking dish
- Optional: Pinch of salt or spices such as cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the pumpkin in half, scoop out the seeds and strings.
- Place the pumpkin halves cut-side down on the prepared baking sheet.
- Add a small amount of water to the pan to prevent sticking.
- Bake for 45–60 minutes, or until the pumpkin is tender.
- Allow the pumpkin to cool slightly, then scoop out the flesh.
- Blend or mash until smooth.
- For extra smooth puree, strain through a fine mesh sieve.
Notes
- Store puree in an airtight container in the refrigerator for up to 5 days.
- Freeze in portions for up to 6 months for longer storage.
- Use butternut squash or kabocha squash as a substitute.
- For thicker puree, simmer in a saucepan to reduce moisture.
- Use as a substitute for canned pumpkin in any recipe.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Basics / Condiments
- Method: Baking, Blending
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 40
- Sugar: 4 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg