Description
Easy homemade pumpkin puree made from sugar pumpkins—perfect for pies, soups, muffins, and more.
Ingredients
Scale
- 1–2 small sugar pumpkins (pie pumpkins)
- Olive oil (optional, for roasting)
Instructions
- Prep the Pumpkin: Wash pumpkins, cut in half, and scoop out seeds and pulp. Save seeds for roasting if desired.
- Roast the Pumpkin: Place cut sides down on a parchment-lined baking sheet. Roast at 375°F (190°C) for 45–60 minutes, until fork-tender.
- Cool & Scoop: Let pumpkins cool, then scoop out soft flesh into a food processor.
- Blend: Process until smooth, adding a splash of water if needed.
- Store: Keep in the fridge for up to 1 week or freeze in 1-cup portions for up to 3 months.
Notes
Homemade puree has a fresher flavor and better texture than canned. Use it in pies, breads, muffins, or soups.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Basics, Ingredient
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 40
- Sugar: 4g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg