Description
Create your own pumpkin puree from a cute sugar pumpkin!
Ingredients
Units
Scale
- One 2–3 pound sugar pumpkin
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with foil.
- Carefully slice the sugar pumpkin in half from stem to bottom. (more detailed instructions above in post) Scoop out the seeds and discard them. (More ideas for the seeds in post!)
- Place the pumpkin halves cut side up on the baking sheet and roast for 45 minutes. The flesh should be a light golden brown and you should be able to pierce the skin of the pumpkin with no resistance.
- Allow the pumpkin halves to cool for 30 minutes or until you can comfortably handle them. Scoop out the flesh and remove to a bowl, and discard the skins.
- Add the pumpkin flesh to a blender or food processor and process until a smooth puree forms. Use as directed in a recipe as you would canned pumpkin.
- To refrigerate, seal in a zip top bag and keep for a week in the fridge. Sealed bags or containers of pumpkin puree will keep frozen for a year.
Equipment
Buy Now → Nutrition
- Serving Size: 2 cups pumpkin puree
- Calories: 98
- Sugar: 10.2 g
- Sodium: 4.9 mg
- Fat: 0.3 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5.4 g
- Protein: 3.5 g
- Cholesterol: 0 mg