Fall is here and I thought about showing you how to make pumpkin puree from scratch, so that you don’t need to buy canned one, which in my opinion tastes worse. It is very easy to do and you can use it for baking goods like muffins, cakes, crepes. I strongly recommend you to check out this delicious marble chocolate and pumpkin muffins.
Pumpkins are so nutritious, high in vitamin A, antioxidants, minerals and other vitamins that boost your immune system, potassium, fiber… (1), so including them now during the fall months to get ready for winter might be a great idea!
Let’s go!
How to make Pumpkin Puree from scratch
Course: SidesServings
4
servingsPrep time
5
minutesCooking time
45
minutesCalories
300
kcalIngredients
Pumpkin, if you are going to use it for baking sweets better choose a sugar pumpkin or a small one rather than a larger one
Directions
- Cut the pumpkin in 2 halves with a really sharp knife, but do not cut through the stem as is very difficult and tough.
- Scoop out the seeds and keep them to roast for a healthy delicious snack.
- Place the halves cut side down in a baking tray lined with parchment paper.
- Bake at 200 C for 35-50 min, it really depends on the size of the pumpkin and your oven. To know when is done, you will see that the skin starts to pull away and you should be able to pierce it with a fork easily.
- Let cool and then scoop out the flesh and transfer to a blender or food processor and blend until smooth.
Recipe Video
Notes
- By the way… This puree can be kept in an airtight container in the fridge for about 4-6 days.
- You can use this same recipe for other squashes like butternut, acorn just adjusting the baking time until you can pierce through the skin.