Description
Simple, velvety smooth pumpkin puree made from scratch using sugar pumpkins (pie pumpkins). Far superior to canned versions, with deeper flavor and no additives. Perfect for pies, soups, and baked goods.
Ingredients
Scale
- 1 Small Sweet Pumpkin (such as sugar pumpkin or pie pumpkin) – These varieties are sweeter and have a smoother texture than larger pumpkins.
- 1 tbsp olive oil or vegetable oil (for roasting)
- Pinch of salt
- Water (as needed for blending)
Instructions
- Prep pumpkins: Preheat oven to 400°F (200°C). Cut pumpkins in half vertically and scoop out seeds/strings.
- Roast: Brush cut sides with oil, place cut-side down on baking sheet. Roast 45-60 minutes until very tender when pierced with fork.
- Scoop: Let cool slightly, then scoop flesh from skins into food processor or blender.
- Puree: Process until completely smooth, adding 1 tbsp water at a time if needed (usually needs 2-4 tbsp total).
- Strain (optional): For extra-smooth puree, strain through cheesecloth for 1 hour to remove excess liquid.
- Store: Keep refrigerated up to 5 days or freeze in 1-cup portions for 6 months.
Notes
- Choose sugar/pie pumpkins (not carving pumpkins) for best flavor
- 1 lb raw pumpkin yields about 1 cup puree
- Save seeds for roasting with spices
- For thicker puree: Drain in cheesecloth-lined sieve overnight
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Basic Recipe
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1/2 cup
- Calories: 40
- Sugar: 4g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg