Homemade Pumpkin Puree

Making your own Pumpkin Puree is so easy, and results in some really fresh tasting pumpkin for all the baked goods! We're giving you all the details on how to make it and store it.


Yields about 4 cups
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Recipe Type: How to
Cuisine Paleo, Vegetarian, Vegan, Whole30
Difficulty: Easy
Author: [get-the-author]
Scale This Recipe

Ingredients

  • 1 4-6 pound sugar pumpkin
  • 1 tablespoon high-heat oil (optional)
  • 1 teaspoon salt (optional)

Directions

  1. Preheat oven to 400 degrees and lightly oil a rimmed baking sheet.
  2. Wash the pumpkin to remove any dirt or grit from the outside of the pumpkin.
  3. Cut the pumpkin in half. It’s easiest to cut through the middle from the bottom of the pumpkin first that way you cut through the stem on the bottom. If the stem is too big, feel free to cut it off beforehand.
  4. Scoop out the pumpkin seeds into a bowl, reserve for another use, or discard.
  5. If desired, lightly season with salt. Place on a baking sheet cut side down.
  6. Bake for 40-45 minutes until fork tender.
  7. Let cool until safe to handle. Scoop out the tender filling and place in a food processor or high-speed blender and purée for 3-4 minutes until completely smooth.
  8. Store in an air-tight container for up to 1 week or store in freezer for up to 3 months.

Nutrition

© 2019 Lexi's Clean Kitchen. All rights reserved.
logo
AdBlocker Detected
Some elements of this website will not work correctly while your adblocker is enabled. Please disable your adblocker and reload the page.