How-To Make Pumpkin Puree | DIY Pumpkin Puree - Vegan-Recipe.orgVegan-Recipe.org

Homemade Pumpkin Puree is easy to make from scratch and is a delicious, fresh alternative to canned pumpkin.
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HOW TO MAKE HOMEMADE PUMPKIN PUREE
1 sugar pumpkin (about 2.5 pounds)

DIRECTIONS:
Pre heat oven to 400 F.

Cut off the top of the pumpkin and then slice pumpkin in half lengthwise.

Scoop out all the seeds and any of the stringy pumpkin membranes (be sure to save those seeds!) and then lay pumpkin skin side UP on a rimmed baking sheet that has been lined with parchment paper or a silpat mat.

Roast for 35-40 minutes or until fork tender.

Once the pumpkin has cooled a bit, peel off the skin and pop pumpkin into a food processor. Blend until you have nice creamy delicious, pumpkin puree.

Store in the fridge for up to two weeks.

1/2 cup puree: Calories: 50; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugars: 4g Protein: 2g

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Comments

Oh The Mirth says:

I've used all sorts of pumpkin and they tasted great. There are no sugar pumpkins in my country so I usually use crown pumpkin or butternut squash.

Lance Tracy says:

Thank you for the video, I make a pumpkin roll over the holidays and I'm going to try a sugar pumpkin next time.

sherami victoria says:

Creamy light

Kolby Slmmons says:

i still dont get why i need to watch an 8 year old video for school.

Alshaikhly Home says:

Thanks
Can i keep this puree in the freezer?

E M Jordan says:

I love the sugar pie pumpkins for baked goods too. However, I always purchase a large (carving) pumpkin each year, except I don't carve it. I put it out w/my scarecrow for the Autumn months of harvest season. Then, like today, I will bake it to make pumpkin puree for thickening my winter SOUPS and STEWS! Yes! Pumpkins are rich in vitamin A in the form of beta-carotene—also an anti-oxidant which helps you to maintain healthy skin, teeth, and vision. Pumpkin is also an excellent source of vitamin C and potassium. Pumpkin is a good source of vitamin E, riboflavin, copper, and manganese. And you'll benefit from smaller amounts of iron, magnesium, phosphorus, and folate. The carving pumpkin doesn't necessarily have a strong taste so it's barely noticeable in soups or stew. Enjoy!

SH says:

Even though I hate pumpkin curry but this is worth trying

AnyaAnya Em says:

How long does it last in an airtight glass jar in the fridge?

jorge pinto says:

I lost friend because Black people be offend with this fruity they say for pig's.

I lost friends for show my recipe for pumpkin.

People discriminate this fruit If you offer to black people .they say pumpkin for pigs.

Martin Grierson says:

I hate pumping s

Li Fang Por says:

I suggest just use fork to mash..cause if you over blend then it becomes very watery. but thanks for the tips on making your own pumpkin puree. love it

tamia11 falanna says:

Thank you so much for this video I enjoy your channel and delicious food! I so needed this recipe to use my halloween sugar pumpkins on the porch, now I can use them to make our thanksgiving and Christmas pumpkin pies 🥧Thank you and Happy Holidays!

evelyn guillen says:

my aunt made me buy some other pumpkin telling me its the best pumpkin to use to make pumpkin pie ugh now i got to buy a whole other pumpkin.

Brent Morley Smith says:

I'm happy you have a tutorial for this – so helpful!

gabyenbsas says:

I'm in Spain and pumpkins like that are hard to come by. This is my first time making the puree from scratch. Hope it comes out good with the pumpkin i found.

Kristy Sistrunk says:

Giving this a try to make pumpkin soup. Other recipes for purée sounds like a lot more work than this.

Chris J says:

I have always used the regular pumpkin and they purée just as nice as the little small pumpkins and I don’t think they taste any different than the large pumpkins. The large pumpkins are just way more challenging to cut and bake than the small pumpkins. Pumpkin in general, small or large really have no taste until you season it. Been cooking up my own pumpkins to freeze for close to 15 yrs and they always work well 8n my pumpkin recipes. I use my blender and I just make sure it purées really well on my purée cycle.