Homemade Pumpkin Puree
All you need is 1 hour and 2 ingredients to make a batch of homemade pumpkin puree. Perfect for pies, oats, and even pasta dishes.
Servings: 1 cup of puree
Ingredients
- 1 sugar pumpkin (3.5-6 pound pumpkin)
- 2 teaspoons avocado oil can also use coconut or canola oil
Instructions
- Preheat oven to 375 F and cover a baking sheet with parchment paper.
- Rinse pumpkin and then cut in half. Scoop out and discard seeds.
- Rub oil over the cut side of each pumpkin half, and then place cut-side down on prepared baking sheet.
- Roast for 45-60 minutes, or until the skin can be easily pierced with a fork. Remove and allow to cool slightly.
- Once cool enough to touch, remove skin and chop into a few chunks. Place chunks in a food processor and pulse until smooth.
- Transfer puree to an airtight container and store in the fridge or freezer (see notes in post about storage).
Notes
A 3 1/2 pound pumpkin yields around 1 cup of puree, while a 5 pound one will give you closer to 2 cups.