Recipe By Natasha
Rating
Published Nov 1st
Prep 15m Cook 1h Additional - Ready In 1h 15m
Servings 8 servings Calories 51.6

Making pumpkin puree is easy and fun. The kids love it, you can make so many varieties of recipes with this puree. The seeds can be roasted as well. Store in the freezer in freezer-safe bags or can and preserve.

Recipe Ingredients

  • 1 sugar pumpkin - cut into eighths, seeded, and pulp removed

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Arrange pumpkin pieces on a baking sheet.
  2. 2 Bake in the preheated oven until pumpkin meat is tender, about 1 hour.
  3. 3 Scrape pumpkin meat from the peel and transfer meat to a blender; blend until smooth.

Nutrition Facts

  • Calories 51.6
  • Carbohydrate 12.9 g
  • Fat 0.2 g
  • Fiber 1 g
  • Protein 2 g
  • Saturated Fat 0.1 g
  • Sodium 2 mg
  • Sugar 2.7 g

Chef's Notes

You may want to add a little water in your blender to facilitate the blending. After the puree is completed you could let it rest for 20 to 30 minutes and scoop out the puddle of water that surfaces. This will assure the puree isn't to wet; This would be a good opportunity to measure and separate accurate quantities for future recipes. Most recipes ask for 2 cups, so 500 ml jars are a good idea. You could also spice your puree at this stage while its still very hot to allow the spices to blend in. This will add much depth in the flavors.

Reviews

  1. This is the way I always make my fresh puree from pumpkins. If the pumpkin meat comes out a tad bit dry, I do add a little water while blending.
  2. Easy recipe for roasting pumpkin with great results. Very worthwhile process to make pumpkin puree.
  3. I cut mine in half and lay them flat on the pan so the "meat" is covered. It actually helps thoroughly cook the pumpkin because it steams it. I hope people realize they should be using a sugar pumpkin also known as a pie pumpkin. The sugar content is much different than a jack-o-lantern pumpkin - Read more ...
  4. This was more labor-intensive than other pumpkin puree recipes I've tried and took longer to cook than most. The result was terrible as the long cook on a low setting really just dried out the pumpkin. In the end I couldn't even puree it because the pumpkin itself wasn't cooked. Not recommended.
  5. I never baked pumpkin before so I decided to try two separate recipes that both bake at 325 to see which one worked best. I split one sugar pumpkin to use in both recipes. The baking time for this recipe was substantially shorter than the other however it was still longer than described in the - Read more ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more