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Homemade Pumpkin Puree recipe
It's easy to make your own pumpkin puree with sugar pumpkins. The texture and color is different from canned pumpkin but the flavor is amazing.
Course
Dessert
Cuisine
American
Keyword
coconut curry pumpkin soup, pumpkin puree
Prep Time
30
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
2
hours
hours
Servings
2
Calories
177
kcal
Author
Ashlee Marie
Ingredients
1
sugar pumpkins
US Customary
-
Metric
Instructions
Pumpkin Prep
cut your pumpkin in half
scoop out the guts, the seeds and strings, scoop it nice and clean
cut off the stem's
Oven instructions
place the pumpkin cut side down on a cookie sheet with a silpat mat or parchment paper and pierce the back with a fork
cover it with foil and bake it at 350 for an hour and a half
Instant pot instructions
pour 1 C of water in the instant pot
place a trivit or silicone basket in the instant pot and put both halves into the pot cut side down (otherwise it ends up holding too much moisture)
pressure cook for 15 mins on high then quick release
Pureeing
let them cool slightly (I like to let them sit about 30 mins) then scrap all the pumpkin out of the skin
puree the pumpkin in a food processor or in smaller batches in a blender
if it's too wet, as mine was, you'll need to strain it
if it's too wet, as mine was, you'll need to strain it. place 3 layers of paper towels into a strainer over a bowl and pour the puree into it
once it's quit dripping it will be ready to use!
keep refrigerated for a week or in the freezer for 3 months
Video
Nutrition
Calories:
177
kcal
|
Carbohydrates:
44
g
|
Protein:
7
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
7
mg
|
Potassium:
2312
mg
|
Fiber:
3
g
|
Sugar:
19
g
|
Vitamin A:
57888
IU
|
Vitamin C:
61
mg
|
Calcium:
143
mg
|
Iron:
5
mg