Homemade Pumpkin Puree (Easy From Scratch Recipe)
You only need 1 ingredient to make the best Homemade Pumpkin Puree. It's so simple and much more cost-effective than store-bought canned pumpkin.
Servings: 4 cups
Calories: 120kcal
Equipment
- Parchment paper or foil (optional, but makes cleanup much easier)
Ingredients
- 1 pie pumpkin (sometimes labeled sugar pumpkin); about 3-4 lbs
- 1 tbsp avocado oil, optional (see Note 1)
Instructions
- Preheat oven to 400℉ and line a large baking sheet with parchment paper
- Carefully slice the pumpkin in half lengthwise but don't cut through the stem; just separate the halves once you've sliced through and reached the stem (see Note 2)
- Optionally carefully cut out the stem (if you can lay the pumpkin flat, you can skip this step; the stem will be easy to remove when the pumpkin is roasted)
- Scoop out the seeds and the dark orange strands (you can keep the seeds for roasting if you want!)
- Brush the interior of the pumpkin with a thin layer of avocado oil
- Place the halves cut side down on the baking sheet and bake for 40-45 minutes or until softened and roasted (as soon as the pumpkin starts to cool, the skin will sag; this is how you know it's ready)
- Wait for the pumpkin halves to cool completely before peeling (you can also scoop the pumpkin out, but it peels really easily)
- Add the pieces to a food processor or blender and blend until smooth; you may have to do this in batches depending on the size of your pumpkin (see Note 3)
Notes
Note 1: The oil in this recipe is optional because you can also wrap the pumpkin halves in aluminum foil. I prefer to avoid using foil in my kitchen, so I prefer to lightly brush the halves with oil before placing them face down.
Note 2: You'll need a sharp knife to slice through the pumpkin. Be careful when slicing, and cut off the top and bottom of the pumpkin if it makes it easier. If you cut off the top and bottom, roast those pieces as well. Start from the bottom and don't try to cut through the tough, hard stem and just split the halves once you've reached it. The stem will pop right out when the pumpkin is roasted.
Note 3: You should get just over 1 cup of pumpkin puree for each pound of pumpkin, so a 4lb pumpkin will yield about 4 ½ cups of puree. For comparison, a 796ml can of pumpkin puree has about 3 cups of pumpkin, so making your own pumpkin puree is very cost-effective.
Nutrition Facts are calculated automatically and may be inaccurate.
Nutrition
Serving: 1 cup | Calories: 120kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 3mg | Potassium: 1156mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28944IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg