Pumpkin Purée

This recipe is for pumpkin purée with nothing added. It can be stored for up to one week in the fridge and up to 3 months in the freezer.  This pumpkin purée has a nice mellow squash flavor that adds a wonderfully subtle flavor to your dishes.

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Pumpkin Purée
The amount of purée is dependent on the size of your pumpkin. For best results, use smaller pumpkins, they are much easier to handle and will fit in your oven.
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Cuisine American
Prep Time 30 minutes
Cook Time 1 1/2 hours
Servings
quarts
Ingredients
  • 1 pumpkin small to medium pie pumpkin works best
Cuisine American
Prep Time 30 minutes
Cook Time 1 1/2 hours
Servings
quarts
Ingredients
  • 1 pumpkin small to medium pie pumpkin works best
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 325º
  2. Wash and dry pumpkin thoroughly
  3. Cut pumpkin in half and then scoop out seeds and pulp
  4. Cut a small slice on the bottom of each pumpkin half so it lays flat and then cover with aluminum foil, place on cookie sheet
  5. Bake pumpkins, foil side up for 1 to 1 1/2 hours until fork tender
  6. When pumpkins are done, remove foil and let cool. When they are completely cool, scoop out the flesh and place in food processor. Process pumpkin in small batches until creamy. If necessary, use about 1/8 cup water per batch to help make the purée nice and smooth
  7. Place in airtight containers or ziplock bags and store in the refrigerator for up to one week and the freezer for up to 3 months
Recipe Notes

This Pumpkin Purée recipe is Gluten Free, Dairy Free, Vegetarian and Vegan.

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