How to Make Pumpkin Puree
Easy recipe to make pumpkin puree from scratch
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Category: puree
- Method: bake, puree
Ingredients
Scale
- 1 Pumpkin Small-medium sized, about 2–5 lbs
Instructions
- Pre-heat oven to 325°F
- Obtain a small-medium sized pumpkin, about 2-5 lbs.
- Wash the outside and cut pumpkin in half from top to bottom. Do not cut through stem.
- Once pumpkin has been cut in half cut the stem off from the base.
- Scoop out all of the pulp and seeds (save if you want to roast the pumpkin seeds later!).
- Once seeds and pulp have been scooped out, place pumpkin on a baking sheet (either face up or down, it doesn’t matter) and bake for 20-25 minutes until the skin is easily pulled away from the flesh with a knife or fork.
- When pumpkin has cooked enough, let cool then peel skin away and discard.
- Cut the pumpkin into cubes and place in a food processor.
- Process until pumpkin is completely smooth, about 3-5 minutes.
- And there you have it! Your very own, freshly made pumpkin puree!
- This can last in the refrigerator for about 1.5 weeks or in the freezer for a few months.
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