Pumpkin Puree Recipe
American · Condiment · 55 min total
A smooth, versatile puree made from fresh pumpkin, perfect for pies, soups, or baking.
10
min prep
min prep
45
min cook
min cook
4
servings
servings
80
kcal/serving
kcal/serving
Ingredients
- 1 small sugar pumpkin (about 2-3 pounds)
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash the pumpkin, then cut it in half from stem to base. Scoop out seeds and stringy pulp.
- Brush cut sides with olive oil and sprinkle with salt. Place cut-side down on the baking sheet.
- Roast for 35-45 minutes until tender when pierced with a fork. Let cool slightly.
- Scoop flesh from skin into a food processor or blender. Puree until smooth, scraping down sides as needed.
- Use immediately or store in an airtight container in the refrigerator for up to 5 days.
Tips
- For a smoother puree, press through a fine-mesh sieve.
- Freeze in ice cube trays for easy portioning.
- Reserve seeds to roast for a snack.
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