Homemade Pumpkin Purée
You don't have to use this all at once--it freezes well.
This recipe goes with Pumpkin Gingersnap Ice Cream, Caramelized Orange Pumpkin Flan
Yield: Makes 1 1/2 to 2 cups
Total:
Recipe from
More From Sunset
Recipe Time
Total:
1 Hour
Nutritional Information
Amount per serving
- Calories: 28
- Calories from fat: 29%
- Protein: 0.8g
- Fat: 1g
- Saturated fat: 0.1g
- Carbohydrate: 5.2g
- Fiber: 0.4g
- Sodium: 0.8mg
- Cholesterol: 0.0mg
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.
Homemade Pumpkin Purée Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Freezable, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits, Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Bake, Food Processor
- OCCASION: Autumn
- PUBLICATION: Sunset
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