Homemade Pumpkin Puree

Recipe

Dessert
Homemade Pumpkin Puree

Primary Media

Pumpkin puree in resealable plastic bags with label

User Rating

3 out of 5 stars
Rate it:
15 ratings

Recipe Data

20min
Prep
1hr20min
Total

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Description

Although canned pumpkin is prized for convenience, you might discover that the satisfaction of preparing your own pureed pumpkin is worth the effort. Though baking time and water content vary with pumpkin size and variety, any pumpkin can be seeded, baked and pureed for use in recipes calling for canned pumpkin.

Recipe Tags

Servings and Ingredients

QuantityIngredientAdd
1sugar pumpkin (about 4 pounds)

Things To Grab

  • Baking sheet
  • Ice cream scoop or large spoon
  • Food processor, potato masher, ricer
  • Fine-mesh strainer
  • Plastic wrap
  • Large can or bowl

Directions

  1. Wash and rinse pumpkin well. Cut in half. Scoop out seeds and reserve for another use. Remove stringy flesh and stem; discard.

    Hyvee Culinary Expert Tip
    One pound of raw, untrimmed pumpkin yields about 1 cup of pureed pumpkin.
    Hy-Vee Test Kitchen
  2. Place pumpkin halves cut-side-down on baking sheet.
  3. Roast for 1 hour at 325 degrees or until pumpkin flesh is very tender; cool on sheet.
  4. Using an ice cream scoop or large spoon, scoop out flesh. Puree in a food processor or mash with a potato masher or ricer.
  5. Place pumpkin puree in a fine-mesh strainer placed over a large bowl. Place plastic wrap directly over the puree. If desired, place a large can or a bowl on top of puree to act as a weight. Refrigerate for 4 hours or overnight. Discard liquid.

    Hyvee Culinary Expert Tip
    Place homemade puree into a freezer-grade container. Seal, label, date, and freeze puree for up to 9 months. Thaw before using.
    Hy-Vee Test Kitchen
  6. Puree can be used in any recipe calling for canned pumpkin or pumpkin puree.

    Hyvee Culinary Expert Tip
    A 29-ounce can of pumpkin contains 3 1/2 cups of puree while a 15-ounce can contains 1 3/4 cups of pumpkin puree.
    Hy-Vee Test Kitchen

Nutrition facts

Servings

Amounts Per Serving

Daily Values

0%
Vitamin A 300%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Fall 2010.