How to Make Pumpkin Puree
It's so easy to learn how to make homemade pumpkin puree.
Cost $.79 per cup of pumpkin puree
- 2 or more medium sugar pumpkins
Make sure you’re using sugar pumpkins. These are the medium sized pumpkins that range from about 1 to 5 pounds. These aren’t the tiny ridged pumpkins or the big carving pumpkins.
Preheat the oven to 375 degrees.
Chop the top off the pumpkin and cut it in half.
Scoop out the loose, stringy membrane with the seeds attached. Place this in a small container and store it until you’re ready to make roasted pumpkin seeds.
Grease a baking sheet with olive oil and place the pumpkin halves cut side down on the sheet.
Bake for 35 to 45 minutes, until a fork can be easily pierced in the pumpkin. My little 1 1/2 pound pumpkin took 35 minutes, and the 3 pound one took about 40 minutes.
Let the pumpkins cool, and carefully turn them over on the baking sheet. Scoop the flesh out of the skin.
Puree the pumpkin in a food processor or blender until very smooth. Refrigerate for several days or freeze in 2-cup portions for future use.
Calories: 59kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 771mg | Fiber: 1g | Sugar: 6g | Vitamin A: 19296IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 2mg