Description
Learn how to make pumpkin puree with just one ingredient! It’s easy, ready in an hour, and perfect for all your fall baking and desserts.
Ingredients
- 1 medium sugar pumpkin (approximately 5 lbs)
Instructions
- Preheat the oven to 350℉ (180℃). Line a baking tray with parchment paper and set aside.
- Carefully cut the sugar pumpkin in half and remove the stem.
- Scoop out the seeds and stringy bits using a spoon. Save the seeds for roasting or discard.
- Place the pumpkin halves cut side down on the prepared baking tray.
- Bake for about 1 hour or until a fork easily pierces the flesh and the pumpkin feels tender.
- Remove from the oven and let cool completely at room temperature.
- Once cooled, flip the pumpkin halves over and scoop out the soft flesh.
- Transfer the flesh to a food processor or blender. Puree on high speed for about 2 minutes, until completely smooth.
- Refrigerate the pumpkin puree in an airtight container for up to 1 week or freeze for longer storage.
Notes
- Roasting tip: Pumpkin is done when a fork slides in easily, and the skin is slightly wrinkled.
- Peeling unnecessary: The skin comes off easily after roasting and cooling.
- Drain if watery: Use a mesh strainer or cheesecloth to remove excess liquid if needed.
- Seed tip: Don’t throw away the seeds—roast them for a healthy snack!
- Flavor boost: Add a pinch of pumpkin pie spice to the puree after blending for enhanced fall flavor.
- Freezing: Store in ½ or 1 cup containers or an ice cube tray. Freeze for up to 6 months.
Nutrition
- Serving Size: 1 cup
- Calories: 83
- Sugar: 8g
- Sodium: 4mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
