Homemade Pumpkin Puree
This one-ingredient homemade pumpkin puree is incredibly easy to make and costs a fraction of store-bought versions while delivering superior flavor and texture.
Servings: 32 ounces
Calories: 2kcal
Instructions
- Start by preheating your oven to 375°F and lining a 9x13 baking sheet with parchment paper. Remove the stem from your pumpkin and carefully slice it in half lengthwise from top to bottom using a sharp knife.
- Place the pumpkin halves on your prepared pan, skin side facing up and cut side down. This positioning allows the pumpkin to cook more evenly and prevents the flesh from drying out during roasting.
- Bake for 45 minutes, then remove the pumpkin from the oven and let it rest untouched for 10 minutes.
- Scoop the soft flesh out of the pumpkin skin using a spoon, then mash it with a fork or blend until smooth with no large chunks remaining. Your fresh pumpkin puree is now ready to use in any recipe that calls for canned pumpkin.
Notes
- Parchment paper is key - Using parchment paper ensures the pumpkin won't stick to the pan and makes cleanup much easier.
- Don't worry about perfection - This recipe is very forgiving, so don't stress if your pumpkin isn't exactly 8 inches or if timing varies slightly.
- Test for doneness - The pumpkin is ready when you can easily pierce the flesh with a fork and the skin starts to wrinkle slightly.
- Yield can vary - The amount of puree you get depends on how much flesh your specific pumpkin contains, which can vary even among same-sized pumpkins.
Nutrition
Calories: 2kcal | Carbohydrates: 0.5g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 0.4mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.1mg