Making your own homemade pumpkin puree is surprisingly simple and easy. There are many methods to make this puree but my favorite is roasting the pumpkin as it brings out the natural sweetness fo the fruit.
1lb(0.5kg)Pumpkin (1 med sugar pumpkin)
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Preheat the oven at 200 C / 400 F
Wash and clean the pumpkin. Cut in half and sprinkle with salt.
Pass the puree through a sieve or mesh - this will remove all the harsh fibers
Pour the pumpkin puree into a heavy bottom saucepan over medium-low heat to evaporate excess moisture.
Evaporating excess moisture deepens the color and makes it thicker just like the pumpkin puree in a can.
Place the pumpkin puree in a mason jar and into the fridge.
This puree can be frozen for up to 2 months. I like to portion them into small storage bags.
Note: Fresh pumpkin puree will stay in the firdge for 5 day upto a week. If you plan to use it longer store it in the freeze for up to 2 months. Featured Recipe below - Pumpkin Creme Brulee using homemade pumpkin puree
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you