How To Make Pureed Pumpkin
Making homemade Pumpkin Puree is very simple and a great alternative to using store bought pumpkin puree in your fall baking. With your pie or sugar pumpkins, you can make a fantastic creamy puree in less than an hour.
Servings: 4
Calories: 88kcal
Equipment
Ingredients
- 1 cooked pumpkin pie or sugar pumpkin
- ¼ cup water
Instructions
- Peel the skin off the cooked pumpkin and remove the seeds and stringy fibers. Reserve seeds for later use and discard the pulp.
- Cut the peeled pumpkin into pieces that are small enough to fit in your blender or food processor.
- Put pumpkin pieces into the blender. Add ¼ cup of water and blend on high until the pumpkin is smooth. This will take anywhere from 1 minute to 3 minutes, depending on your appliance. Every so often, stop blending to push pumpkin off the sides and into the blade if needed.
- Use in your favorite pumpkin-inspired recipes.
Notes
Store in the fridge for 1 week and in the freezer for 3 months. Keep in an airtight container or freezer safe bag.
Nutrition
Serving: 4oz | Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 1156mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28944IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 3mg
