Description
An easy, step-by-step tutorial that teaches you How to Make Pumpkin Purée right in your own kitchen! So easy!
Ingredients
- (2) 4-6 pound baking pumpkins
- kosher salt
Instructions
- Oven: Preheat oven to 400 degrees F.
- Prep Pumpkins: Rinse pumpkins and wipe dry with clean paper towels. Standing each pumpkin upright, cut a thin slice off of the side so that you can lay it flat on one side, without worrying about it rolling. Use a large, sharp knife, cut lengthwise through the pumpkin (but not the stem, it’s too thick). Once you have cut all the way through the pumpkin, pull the two sides apart at the bottom and the stem should break resulting in two complete halves.
- Remove Seeds: Use a spoon to scoop out the seeds and strings (option to make Roasted Pumpkin Seeds).
- Bake: Sprinkle the inside of each pumpkin half with a little kosher salt. Place the pumpkins, cut-side down, on a parchment-lined baking sheet. Bake for 40-45 minutes or until the pumpkins are soft enough to pierce with a fork.
- Cool + Scoop: Remove from the oven and let cool enough to touch. Use a spoon to scoop out the soft pumpkin flesh. Discard the empty pumpkin shells.
- Blend: Place the scooped out flesh into a food processor or blender. Blend on high until the pumpkin purée is smooth.
- Enjoy: Use in your favorite pumpkin recipe or store for later!
Notes
- Storage: place in an airtight container and store for up to 1 week.
- Freeze: let the pumpkin cool, place in an airtight container or freezer-safe bag for up to 3 months – just be sure to leave space at the top for expansion.
- Large Pumpkins: we used smaller, baking pumpkins for the recipe but you can use large pumpkins too! Just adjust your cooking time and know that they might have a slightly different taste or texture – all pumpkins are different.
Nutrition
- Serving Size: 1/2 cup
- Calories: 17
- Sugar: 1.8 g
- Sodium: 177.8 mg
- Fat: 0.1 g
- Carbohydrates: 4.3 g
- Protein: 0.7 g
- Cholesterol: 0 mg