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Pumpkin Puree
Smooth, sweet homemade pumpkin puree, perfect for pies, muffins, and fall baking.
Servings 3 cups
Calories 100kcal
Equipment
- Sharp Knife
- Bowl or jar
Ingredients
- 1 baking pumpkin or sugar pumpkin approximately 2–3 pounds
Instructions
- Set to 395°F (200°C). High heat will help caramelize the pumpkin edges and enhance natural sweetness.
- Slice the pumpkin in half and scoop out the seeds. Seeds can be rinsed and roasted separately for a crunchy snack.
- Place the halves flesh-side down on a parchment-lined baking sheet. Bake for about 40 minutes, or until a fork slides easily into the flesh. The kitchen will fill with the scent of autumn.
- Once slightly cooled, remove the skin and scoop the flesh into a food processor. Blend until completely smooth, silky, and vibrant orange.
- Pour the puree through a double layer of cheesecloth over a bowl to drain excess liquid. This ensures a thicker consistency, perfect for pies, muffins, or cakes.
- Transfer the thickened puree into jars or bowls. Fold into your favorite recipes such as pies, muffins, cakes, or savory dishes.
Nutrition
Calories: 100kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 10mg | Potassium: 1100mg | Sugar: 10g | Vitamin A: 38000IU | Vitamin C: 40mg | Calcium: 80mg | Iron: 3mg