Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Puree

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Yield: 8 oz 1x

Ingredients

Scale
  • 1 sugar pumpkin (approx. 6-8 inches or 15–20 cm in diameter)
  • 1 cheesecloth

Instructions

  1. Clean and pat dry pumpkin really well.
  2. Cut off the top with a knife and then cut it in half. Scoop out all of the seeds with the help of a spoon.
  3. Place the two halves on a baking sheet lined with parchment paper and bake at 350ºF (180ºC) for about 40 minutes or until tender.
  4. Once baked, let them cool completely and then peel off the skin. It should come right off but you can also use a spoon to take it off.
  5. Place pulp in a food processor or blender and blend until smooth.
  6. Place the cheesecloth over a small container and then put the puree on top to ring out the excess water. You can also put it in colander and let it drain for about 4 hours.

Notes

1. To cook the pulp using your stovetop, peel the pumpkin, cut the pulp in chunks and cook in boiling water until tender.
2. Fresh pumpkin puree will last about one week in the fridge. Frozen pumpkin puree will last for about six months.

Find it online: https://sweetysalado.com/en/pumpkin-puree/