how to make pumpkin puree

How to Make Pumpkin Puree and How to Use It

kid friendly recipe

Looking for a recipe on how to make Pumpkin puree? This easy recipe will have you wondering why you haven’t tried it sooner. Think Pies, cakes, muffins, pancakes and even drinks!

how to make pumpkin pie puree

A few weeks ago, my husband took my son to the pumpkin patch with his class. They had a lot of fun and my son was so proud of the perfect pumpkin that he brought home. When he handed it to me he stated that dad said we could make pumpkin pie with it. Well, dad doesn’t bake so that meant he volunteered me! Thanks dad.

As much as I love cooking, I really don’t like anything to do with pumpkins. They are hard to cut open and they are messy. But my son was just so excited, I told him we would do it later. For 2 weeks, that pumpkin sat on the counter and stared at me as I made dinner. This weekend I finally got tired of looking at it and decided it was time.

How to use Pumpkin Puree

As much as I don’t enjoy making pumpkin puree, I sure enjoy using it! It can be mixed in to almost anything. My favorites are pumpkin muffins and pumpkin pancakes. Just use your favorite recipe and mix in a few tablespoons. Also check out this Pumpkin Spice Latte (my favorite!).

pumpkin puree

The best part of making your own puree  is that one pumpkin makes a lot. Pumpkin Pie only takes 2 cups of puree so this could last you all season! If you don’t use it within a week, I would freeze it in ice cubes for future use.

How to Cook A Pumpkin

pumpkin puree

Fortunately, making pureed pumpkin is easy to do. The hardest part is cutting the pumpkin in half. But once you get that done, it’s fairly straightforward.

Start by cutting the pumpkin in half. Scrape out the seeds and strings. Be sure to save the seeds to roast later! Try this easy Roasted Pumpkin Seed Recipe!

Place the pumpkins cut side down on a cookie sheet that is lined with parchment paper. Roast at 350° for 45 minutes.

pureed pumpkin

Once done roasting, let the pumpkins sit for at least 15 minutes. They will be very hot so you need to cool them before touching. Once cool, scrape out the pumpkin into a blender and blend until smooth.

DO NOT add water – trust me, you will want to! But as the pumpkin breaks down, it will have more than enough liquid.

That’s it! Now use it immediately or store for later use.

We ended up making Pumpkin Pie and saving the rest for later. Let me know how you use it!

Don’t forget to roast your Pumpkin Seeds!

Pureed Pumpkin

Calories 353 kcal

Ingredients

  • 1 Pumpkin

Instructions

  1. Cut the Pumpkin in Half and scrape out the strings and seeds. Save the seeds to roast later

  2. Place the pumpkin, cut side down, on a cookie sheet lined in parchment paper or foil

  3. Roast at 350° for 45 minutes

  4. Cool for 15 minutes or until cool enough to handle. Scrape the pumpkin into a bowl

  5. Add the pumpkin to a blender and blend until smooth. Do not add water

  6. Use immediately or store for later

Nutrition Facts
Pureed Pumpkin
Amount Per Serving
Calories 353 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 13mg 1%
Potassium 4624mg 132%
Total Carbohydrates 88g 29%
Dietary Fiber 6g 24%
Sugars 37g
Protein 13g 26%
Vitamin A 2315.5%
Vitamin C 148.4%
Calcium 28.6%
Iron 60.4%
* Percent Daily Values are based on a 2000 calorie diet.

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