How to make pumpkin puree from scratch
If there's one baking skill that you'll want to add to your repertoire for the Fall and holiday seasons, it is how to make pumpkin puree from scratch. From decadent desserts and pumpkin spice lattes to savory sides and creamy soups, pumpkin puree can truly make a difference on your holiday dinner menu.
Servings: 4
Calories: 907kcal
Ingredients
- 5 medium sized Pumpkin pumpkin of your choice eg. butternut squash, dickinson, sweet sugar pie, red kuri
Instructions
- Pre-heat oven to 200C / 392F.
- Clean a mix of pumpkins and butternut squashes, chop them into half vertically, and take remove the seeds.
- Place the cut pumpkin halves into 2-3 trays on a baking sheet with the skin facing up.
- Bake the pumpkin for approximately one hour. Check with a fork whether they are done - they should be soft within an hour.
- Let the pumpkin halves cool in the baking tray, then take the skin off and mash them with a blender or food processor until it becomes a smooth puree.
- Depending on how watery your pumpkins are you probably want to strain the puree on cheesecloth to get rid of some of the liquid. Concentrated pumpkin puree provides a smoother texture and better taste on your baked goods.
- Store the puree in an airtight container in the refrigerator for 3-5 days maximum or use it according to the recipe.
Video
Notes
1 medium-sized pumpkin and 3 butternut squashes will provide about 900g concentrated (after draining) puree that is equivalent of 2 Libby´s pumpkin puree cans.
The water content and final volume of your concentrated pumpkin puree highly depend on the pumpkin type, how ripe it is, etc. so make sure to start with more pumpkins that you might think you need.
Nutrition
Calories: 907kcal | Carbohydrates: 190g | Protein: 69g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 113mg | Potassium: 14852mg | Fiber: 62g | Sugar: 125g | Vitamin A: 11338IU | Vitamin C: 964mg | Calcium: 850mg | Iron: 20mg