How to Make Pumpkin Puree
Here's how to make pumpkin puree at home, with step-by-step photos and instructions. You only need one ingredient and it's super easy!
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 350°F/180°C.
Cut your pumpkin in half so it's more manageable.
Scoop out the insides of the pumpkin (the seeds and stringiness).
Cut into manageable sizes with a sharp knife and lay it on a lined baking tray. I also love to line mine with parchment paper or (affiliate link) a silicone mat.
Bake for 1 hour in the oven until it is fork tender (should slide right off of a fork stuck into it.)
When finished baking, peel the skin (it should come right off).
Want to see how it turns out?
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Continue Reading at Jessicainthekitchen →Chef's Notes
How to store: You can store this in a Tupperware container or jar in your fridge until needed, or you can store your pumpkin puree into zipped bags and place them in the freezer laid flat. You can also freeze this in tablespoon amounts in an ice cube tray.
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Reviews from the Original Source
I drain the pureed pumpkin over a large bowl and save the liquid for vegetable soup. It freezes well and can be added to the pot of soup at any time. (Squeezed out zucchini liquid also good for veg soup). I got four quarts of cooked flesh from my pumpkin this year. Had pumpkin soup so far and will used another qt for pies.
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