How To Make Your Own Pumpkin Puree

Today is the day! The day you STOP buying pumpkin puree for all those pumpkin recipes you make every year. If you have an oven and 2 hours I can teach you How to make your own Pumpkin Puree. It really is that simple.

Just about any recipe that calls for pumpkin puree you can use this homemade puree. You want to make sure you take into consideration that the puree contains more water than canned puree. Before you add wet ingredients to your recipe add the puree and mix, then add the wet ingredients to your desired thickness.

Depending on your pumpkin (and oven) size, you could stock up your freezer for the entire year. Especially if you are like my son who desires Pumpkin Spice Bars all year around.

I store the pumpkin puree in ziplock bags at 2 cups per bag. A decent medium pumpkin could yield 9-12 2 cup bags full.

How To Make Your Own Pumpkin Puree

Related: Pumpkin Cream Cheese Filled Bread Recipe

Pumpkin Puree

Course: Sauce, Dressing, Jelly, Puree

Cuisine: American

Keyword: Pumpkin Puree

Prep Time: 5 minutes

Calories: 353 kcal

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What You Need

• 1 Pumpkin medium

Utensils

• Cookie Sheet

Directions

1. Preheat the oven to 275*

2. Cut the pumpkin in half

3. Clean out the middle with a spoon

4. Place the pulp side down on the cookie sheet

5. Bake for 2 hours, flipping halfway through

6. Remove from oven and scrape out the pulp using a spoon. Store puree in ziplock bags or airtight containers for future use.

Notes

Puree can last up to a year in a freezer if properly sealed.

Nutrition Facts

Pumpkin Puree

Amount Per Serving

Calories 353 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 13mg1%

Potassium 4624mg132%

Carbohydrates 88g29%

Fiber 6g25%

Sugar 37g41%

Protein 13g26%

Vitamin A 115775IU2316%

Vitamin C 122.4mg148%

Calcium 286mg29%

Iron 10.9mg61%

* Percent Daily Values are based on a 2000 calorie diet.

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