Homemade Pumpkin Puree
How to make your own homemade pumpkin puree at home. Use this delicious puree to make your favorite pumpkin recipe!
Servings 2 cups
Calories 113kcal
Ingredients
- 2 small sugar pumpkins about 3 lbs each
- 2 Tablespoons vegetable shortening
Instructions
- Preheat your oven to 400ºF and line a baking sheet with parchment paper
- Wash and pat dry your pumpkins then slice your pumpkins in half with a sharp knife.
- Remove the seeds and strings and set aside to roast later or discard
- Cover the cut edge with a layer of vegetable shortening to keep it from drying out and to encourage carmelization
- Pierce the skin 6-8 times with a sharp knife about ¼" deep to allow steam to release while roasting
- Once the skin is soft, remove the pumpkin from the oven and let cool until you can handle it
- Scoop out the pumpkin and place it into a food processor
- Blend the pumpkin until it's very smooth 3-5 minutes
- Place into the fridge for up to a week or freeze for up to 6 months.
Notes
This recipe does not contain salt so that the puree is not salty.
You can use other types of pumpkin to make purees such as acorn squash, butternut, or cinderella pumpkins. Jack-o-lantern pumpkins do not make great puree because they are bland.
Nutrition
Serving: 1cup | Calories: 113kcal | Fat: 13g | Saturated Fat: 3g | Sodium: 1mg