Ingredients for Fresh Pumpkin Puree
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How to Make Fresh Pumpkin Puree
- Preheat oven to 350°F (175°C).
- Line a baking sheet with aluminum foil.
- Line a second baking sheet with paper towels.
- Rinse 1 medium sugar pumpkin (about 2 lbs) thoroughly and pat dry.
- Cut the pumpkin in half vertically with a large knife.
- Using a large spoon, scoop out the seeds and stringy pulp, separating them.
- Discard the pulp. If desired, wash the seeds, spread them on the paper towel-lined baking sheet, and set aside to dry for later use.
- Place pumpkin halves, cut-side down, on the foil-lined baking sheet.
- Bake for 1 to 1 1/2 hours, or until the flesh is very tender.
- Let the pumpkin halves cool completely until easily handled.
- Scoop out the cooked pumpkin flesh into a food processor.
- Puree until completely smooth.
- Line a fine-mesh sieve with cheesecloth or several coffee filters.
- Pour the pumpkin puree into the sieve set over a large bowl.
- Refrigerate for at least 4 hours to allow excess liquid to drain.
- Discard the liquid; your delicious homemade pumpkin puree is ready to use in pies, breads, muffins, or any recipe calling for pumpkin puree!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
92g
Fat
4g
Carbs
36g
