How To Make Pumpkin Puree
Servings: cups
Ingredients
- 3 small sugar pumpkins, also known as pie pumpkins or sweet pumpkins (about 2-lbs. each)
- 1 cup cold water
Instructions
- Adjust oven rack to lower-middle position; heat oven to 400℉.
- Wash the pumpkins and dry thoroughly. Slice each in half vertically. Trim off the stems, and scoop out the stringy flesh and seeds.
- Arrange pumpkin halves cut side down on a rimmed baking sheet. Then pour 1 cup of water around them.
- Bake uncovered at 400℉ for 45-60 minutes, until a knife easily pierces the skin and flesh.
- Let cool lightly, then scoop the soft pumpkin pulp out of the skins. Place pulp in a large bowl. Transfer in batches to a food processor, and puree until smooth.
- If the fresh pumpkin puree seems too thin, the excess water can be removed using a fine mesh strainer lined with cheesecloth. Pour the puree into the lined strainer, and let it drain until it reaches the desired consistency.
Recipe Notes
Storage Guidelines
In the fridge: Keep the fresh puree in an airtight container or glass jar. Use it within 5-7 days.
In the freezer: Freeze the puree in heavy-duty freezer bags or airtight containers. For best quality, use it within 10-12 months. Thaw in the fridge overnight before using.
Nutrition
Serving: 1cup | Calories: 59kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 4mg | Potassium: 771mg | Fiber: 1g | Sugar: 6g | Vitamin A: 19307IU | Vitamin C: 20mg | Calcium: 49mg | Iron: 2mg
