pumpkin puree
This easy homemade pumpkin puree is a cinch to prepare in a food processor or blender. Just roast the pumpkin and then puree. It is so much better and fresher than canned pumpkin puree. I use it to make all my favorite pumpkin recipes, such as pumpkin spice muffins, easy pumpkin pancakes, pumpkin cheesecake, smoothies, and pie. The puree lasts up to one week if stored in an airtight container in the fridge, or you can freeze it for up to six months.
prep time
20 Min
cook time
1 Hr
method
Bake
yield
4 serving(s)
Ingredients
- 1 small pumpkins (about 4 lbs)
- 1 tablespoon olive or vegetable oil
How To Make pumpkin puree
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Step 1Preheat the oven to 375 degrees F.
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Step 2Carefully cut the pumpkin in half using a sharp knife. Remove the pumpkin seeds, strings, and loose pulp.
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Step 3Brush the edges and inside of the pumpkin with a little olive oil or vegetable oil. Place it flesh side down on a baking sheet covered with parchment paper.
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Step 4Roast for 55-60 minutes or until very fork tender. Remove it from the oven and let it cool enough to handle it easily.
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Step 5Scoop the cooked flesh off the skin and into the bowl of a food processor. Puree on high until smooth. Store in an airtight container in the refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Sauces
Keyword:
#pumpkin
Keyword:
#puree
Keyword:
#pumpkin puree
Keyword:
#roasted pumpkin
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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