Description
Fresh homemade pumpkin purée makes your favorite Thanksgiving desserts taste amazing with its rich, authentic flavor.
Ingredients
Scale
- 1 pie pumpkin, weighing 2 to 3 pounds (1 to 1.5kg)
- Water, as needed
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Slice the pumpkin in half vertically, starting with a cut next to the stem. If the stem is long, slice it off at its base.
- Use a serrated grapefruit spoon to remove the pulp and seeds from the pumpkin halves.
- Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 45-60 minutes, until the flesh is tender and can be easily pierced with a fork.
- Remove from the oven and let cool slightly.
- Scrape the pumpkin flesh from the skin using a large spoon.
- Mash the flesh with a large fork or purée it in a blender until smooth.
- Use immediately in your recipe, or divide into one-cup portions and freeze for later use.
Notes
Pie pumpkins, also known as sugar pumpkins, are ideal for this recipe due to their sweetness and manageable size. A 2 3/4 pound pumpkin typically yields about 3 cups of purée, more than a standard 15-ounce can. The purée can be frozen in one-cup portions for months and retains its quality after thawing. Don’t forget to clean and roast the pumpkin seeds for a delicious snack.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Basics
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 5
- Sodium: 2
- Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 2
- Cholesterol: 0