Pumpkin Purée

Use this recipe as a base for all the fall goodies – from pumpkin pie, pumpkin pie hummus, pumpkin dip, pumpkin spice lattes, pumpkin bread/muffins or even savory soups and stews. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling & Blending 10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 1 cup per pound of pumpkin
Calories 477 kcal

Equipment

  • Blender or Food Processor
  • Baking Sheet
  • Oven
  • Storage Container(s)

Ingredients
  

Instructions
 

  • Preheat oven to 400°F. Wash pumpkin and cut in half  (don't try to cut through the stem - cut as far as you can and pull each half apart). Remove seeds and pith.
  • Brush with olive oil.  Sprinkle with optional seasoning. Place on a baking tray, cut side down and bake 35-40 minutes or until tender when pierced.
  • Allow to cool. Scoop flesh into a food processor or blender, working in batches if necessary.
  • Store in mason jar in fridge for 1 week or freeze up to 3 months.

Notes

“When choosing your pumpkin, look for a small brightly colored pumpkin that is deep orange with little green or blemishes.  Be sure to choose a variety intended for cooking such as sugar pumpkins for the best flavor and texture.  NOTE: A 5-pound pumpkin should give you about 2 cups of puree.”
— Spend with Pennies
Adapted from InspiredTaste

Nutrition

Calories: 477kcalCarbohydrates: 88gProtein: 14gFat: 15gSaturated Fat: 3gSodium: 14mgPotassium: 4624mgFiber: 7gSugar: 38gVitamin A: 115777IUVitamin C: 122mgCalcium: 286mgIron: 11mg
Keyword dessert, fall, holiday, pumpkin, winter squash