Pureed Pumpkin
Elevate your fall cooking game with this simple yet versatile recipe for homemade pureed pumpkin. Made from a single sugar (or pie) pumpkin, this creamy, golden puree is roasted to perfection to bring out its natural sweetness and earthy flavor. The recipe is as easy as slicing, roasting, and blending, making it an excellent choice for beginners and seasoned cooks alike. Whether you're crafting holiday pies, velvety soups, or moist pumpkin bread, this fresh puree delivers a flavor far superior to canned alternatives while giving you complete control over the texture and consistency. Plus, with just two basic ingredients—pumpkin and water—this DIY pumpkin puree is as wholesome as it gets. Store it in the fridge or freezer for all your cozy seasonal recipes!
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Recipe Information
Ingredients
- 1 medium-sized (about 2-3 pounds) Sugar pumpkin (also called pie pumpkin)
- 1 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Carefully cut the pumpkin in half from stem to base using a sharp knife. Scoop out the seeds and stringy pulp using a spoon, and set the seeds aside if you'd like to roast them later.
Place the pumpkin halves cut side down on a baking sheet lined with parchment paper or aluminum foil.
Roast the pumpkin in the preheated oven for 35-45 minutes, or until the flesh is tender and easily pierced with a fork.
Remove the pumpkin from the oven and let it cool until it is safe to handle.
Using a spoon, scoop the softened flesh out of the pumpkin skin and place it into a blender or food processor.
Add 1 cup of water to the blender or food processor to help with consistency, if needed.
Blend the pumpkin on high until the mixture is smooth and no lumps remain. You may need to scrape down the sides of the blender or food processor occasionally to ensure even blending.
If the puree seems too thick, add additional water, one tablespoon at a time, until you reach your desired consistency.
Transfer the pureed pumpkin to an airtight container and store it in the refrigerator for up to one week, or freeze it for up to three months.
Use this pureed pumpkin in pies, soups, breads, or any recipe that calls for pumpkin puree.
Nutrition Facts
Calories |
57 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5 mg | 0% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.8 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 650 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
