Fall and winter are a perfect time of year for making homemade Pumpkin Puree with the abundance of winter squash available. The method is simple and easy, as well as the puree freezes wonderfully for later use.The yield is highly dependent on the pumpkin's size and its meatiness. As a guide, I recently made puree using a seven inch diameter pumpkin whose flesh walls were about 3/4-inch thick which yielded 3 cups.
Keyword how to make homemade pumpkin puree, pumpkin puree
Servings3cups estimate (dependent on pumpkin size; see below for an example)
1Sugar Pumpkin(or other variety designated best for eating); select a size when halved would fit into a large baking dish
Place pumpkin halves cut side down in a large baking dish. Fill dish with 1 inch of water. Place into oven and bake for 45-90 minutes; until inside of pumpkin is soft (dependent on the pumpkin size and thickness).
Remove from oven. Let cool to handle. Scoop out inside into a food processor or blender and pulse until pureed.
DIY Homemade Pumpkin Puree
Amount Per Serving
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Total Carbohydrates 29g10%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.