Easy Roasted Pumpkin Puree (Edit recipe)

scarlatifamilykitchen

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This easy pumpkin puree recipe is only made with 1-ingredient and is perfect for both sweet and savory pumpkin dishes!

10 minutes

45 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	31
Fat:	0 g
Carbohydrates:	8 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	1 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

Serves: 6

Ingredients

2 lb Sugar Pumpkin

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400˚ and line a sheet pan with parchment paper or foil.
Cut the pumpkins in half horizontally and scoop out the seeds and as much of the stringy insides as possible, using your hands or a spoon. Discard the seeds or make roasted pumpkin seeds.
Place the pumpkin halves flesh side down on the prepared sheet pans and bake for 45 minutes to an hour until tender. Press on the sides to see if they are soft and tender.
Remove the pumpkins from the oven and allow them to cool for 10 minutes.
Once they are cool enough to handle, peel the skin off of the pumpkins or use a spoon to scoop out the flesh from the skin.
Place the roasted pumpkin flesh into a food processor or blender and pulse or blend on low until smooth.
Use the puree immediately or cool it completely and store it for later.

Notes

One 2-pound sugar or pie pumpkin will yield approximately ½ - ¾ cup of pumpkin seeds and approximately 2 ½ - 3 cups of pumpkin puree.

Storage Instructions

Cool the pumpkin puree completely before storing it in an airtight container. The puree will keep in the refrigerator in an airtight container for 3-5 days. It will also keep in the freezer when stored in an airtight container for up to 6 months. Frozen pumpkin puree can be thawed in the refrigerator.