Homemade Pumpkin Puree

Course Dessert, Entree, Pie

Cuisine American

Keyword diy-pumpkin-puree, homeade-pumpkin-puree, how-to-roast-pumpkin

Prep Time 5

Cook Time 40

Cooling time 1

Total Time 1 45

Servings cups

Calories 100kcal

Ingredients

1 (3-6 lb) baking pumpkin See Cook's note
kosher salt

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Use a sharp knife to remove stem from pumpkin. Slice a thin piece from one side of pumpkin to level and prevent it from rolling.
Cut the pumpkin into 2 equal halves.
Use a large spoon to remove the stringy pulp and seeds from each half.
Lightly season with salt then place cut side down on baking sheet.
Bake for 35-40 minutes or until a paring knife easily slides through the flesh, Test several different areas of the pumpkin. (A smaller pumpkin may need slightly less time)
Cool on the pan on a cooling rack for 1 hour. The skin will begin pulling away from the pumpkin as it cools.
Remove pumpkin from skin. Puree in batches in a food processor until smooth. Cool completely.
Store chilled in an airtight container for up to one week or frozen for up to 3 months.
Stir well before using.

Notes

Please note, the yield will vary based on the size of the pumpkin being used. No pumpkin is exactly 3, 4 or 6 lbs. The following values are meant to give you guidance.

For this tutorial, I used one 6 lb baking pumpkin and yielded 8 cups of pumpkin puree. You can use a smaller pumpkin depending on how much you need.

One 4 lb pumpkin will yield around 4-6 cups pumpkin puree.

One 3 lb pumpkin will yield 2-3 cups pumpkin puree.

Nutrition