Homemade Pumpkin Purée

recipe
You don't have to use this all at once--it freezes well.

 

Yield:

Makes 1 1/2 to 2 cups

Recipe from

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 28
Caloriesfromfat 29 %
Protein 0.8 g
Fat 1 g
Satfat 0.1 g
Carbohydrate 5.2 g
Fiber 0.4 g
Sodium 0.8 mg
Cholesterol 0.0 mg

Ingredients

1 Sugar Pie pumpkin or other deep orange-fleshed squash, about 2 lbs. (or larger)
1 to 2 tsp. vegetable oil

Preparation

1. Preheat oven to 375°. Cut pumpkin in half, using a large, heavy knife and a mallet to tap knife through flesh. Scoop out and discard seeds. Rub inside of pumpkin with oil. Set pumpkin cut side down on a rimmed baking sheet.

2. Bake until very soft when pierced, at least 45 minutes (up to 75 minutes for a very large squash). Scoop out flesh into a food processor and whirl until smooth. If purée is watery, drain in a fine strainer about 30 minutes.

Make ahead: Chill up to 3 days, or freeze up to 6 months.

Note: Nutritional analysis is per 1/4-cup serving.

Note:

October 2011
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