How to Make Pumpkin Puree (fresh pumpkin) Easily!
Stop buying canned pumpkin filling with additives from the store and make your own fresh pumpkin puree at home! So easy anyone can do it! Use the puree to make pumpkin pies, bread, pumpkin soup, and any other pumpkin puree recipes you can think of!
Servings: 4 portions
Calories: 49kcal
Equipment
- Large sharp knife
- Bowl (for seeds)
- Cutting board
- Large cake pan or cookie sheet
- Blender or food processor
- Scraper
- Quart size freezer bags
- Permanent marker
- 1 Cup Measuring Cup
Ingredients
- 1 small/large pumpkin of choice! Size of pumpkin affects baking time
Instructions
Wash the outside of the pumpkin with warm water. Use a veggie brush if you have one.
Take a sharp knife and cut the stem of the pumpkin out in a large circle.
Scoop out the seeds and any fibers with your bare hands or gloves.
Reinsert the cutout stem and place the pumpkin on a baking sheet or pan.
Bake @350 until pumpkin is tender and a table knife slides into the flesh easily.
- If the outside of the pumpkin seems to be browning too quickly before the pumpkin is finished you can reduce the temp to @300 or less so it bakes more slowly.
Allow pumpkin to cool completely and then remove any remaining seeds & fibers.
Remove the inner flesh and puree in a blender or food processor.
- I pureed about 2 cups at a time, using the scraper to incorporate the flesh and smooth out the puree.
Measure the puree into freezer bags per how you want to use them. Most recipes call for 15 oz. of puree so I portioned 2 cups.
Date with the permanent marker and freeze!
Video
Notes
- 1 cup of pumpkin puree contains approximately:
- 0.2 grams of Fat
- 2 grams of Protein
- 3 grams of Fiber
- 12 grams of Carbs
- a whopping 245% of your daily recommended intake of Vitamin A!
Nutrition
Calories: 49kcal