Homemade Pumpkin Puree – a delicious recipe with Pie. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Note: Using a jack-o-lantern pumpkin will not yield the same results!
2
Preheat oven to 400 degrees.
3
Carve a hole in the top of the pumpkin and cut the pumpkin in half. Scrape-off the stringy fibers. If you like, save the pumpkin seeds for roasting later! Place the pumpkins flesh-side-down on a baking sheet.
4
Roast in the oven for 45 minutes. Remove and allow to the pumpkin to come to room temperature.
5
Scrape the flesh from each pumpkin half and place in a food processor or blender. Puree until smooth and creamy.
6
Enjoy! You've just made pumpkin puree. The difference in taste from canned versus homemade is outstanding.
7
Store in an airtight container in the refrigerator or freeze some in an airtight container for later use.
97
kcal
Calories
25
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: 1 whole Pie Pumpkin Or Sugar Pumpkin.
Yes, Homemade Pumpkin Puree falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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