Description
A fresh, smooth, and preservative-free pumpkin puree made from roasted sugar pumpkin—ideal for baking, cooking, and fall-inspired recipes.
Ingredients
Scale
- 1 medium sugar pumpkin (also known as pie pumpkin)
- Olive oil (optional, for brushing before roasting)
- Water (as needed, to adjust consistency)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Wash the pumpkin thoroughly and cut it in half from top to bottom.
- Scoop out the seeds and stringy pulp using a spoon.
- Lightly brush the flesh with olive oil if desired, and place the halves cut-side down on the baking sheet.
- Roast for 40–50 minutes or until the flesh is fork-tender.
- Remove from the oven and let the pumpkin cool until safe to handle.
- Scoop the soft flesh into a food processor or blender.
- Blend until smooth, scraping down the sides as needed.
- If the puree is too thick, add a tablespoon of water at a time until the desired consistency is reached.
- Use immediately or store for later use.
Notes
- Use different pumpkin varieties like kabocha or butternut squash for unique flavor profiles.
- Add a pinch of cinnamon or nutmeg while blending for an aromatic touch.
- Roast the seeds separately for a crunchy snack.
- Steam the pumpkin instead of roasting for a lighter flavor.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Basic Prep
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 40
- Sugar: 4g
- Sodium: 2mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg