Homemade Pumpkin Puree
How to make homemade pumpkin puree. Simple easy recipe for making pumpkin puree with fresh pumpkin to use in your favorite pumpkin recipes.
Servings: 200 g (Varies dependent on size of pumpkin used)
Calories: 200kcal
Equipment
- Large baking tray
- Aluminum Foil
- Food processor (Blender)
Ingredients
- 1 small Cooking Pumpkin
Instructions
How to cook fresh pumpkin
- Preheat the oven to 170°C/325°F/Gas mark 4
- With a sharp knife carefully cut the pumpkin in half and scoop out all of the pumpkin seeds.
- Slice the pumpkin into large wedges and place them in the baking tray.
- Cover the baking tray with aluminum foil and place it in the oven for 60 minutes.
How to make pumpkin puree
- Carefully remove the baking tray from the oven and remove the foil.
- Leave the pumpkin to cool slightly until it is easy to handle.
- Using a sharp knife carefully cut away the flesh from the pumpkin skin and discard the skin.
- Place the pumpkin flesh into your food processor and blend until it is smooth and free of any chunks.
- Your pumpkin puree is ready for your desired pumpkin recipes or can be stored for a future date. See storage advice in the recipe notes.
Notes
How do I store pumpkin puree?
Store pumpkin puree in a sealed container or jar in the fridge for up to 7 days.
Can pumpkin puree be frozen?
Yes, You can freeze pumpkin puree in a freezer-safe bag or container for up to 6 months. Defrost in the fridge or at room temperature.
What can I use pumpkin puree for?
Pumpkin puree can be used in a variety of recipes such as pumpkin soup, pumpkin cake or cupcakes, pumpkin bread and to make homemade pumpkin pie filling just to name a few.
Nutrition
Serving: 1Jar | Calories: 200kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Sodium: 1mg | Potassium: 340mg