Homemade pumpkin puree

Let’s talk about homemade pumpkin puree. In Italy it is mid September and the pumpkin season has just began. I can’t be more happy. Yep, you guessed right, I love pumpkins. The orange Halloween ornament is not only tasty but also versatile. You can use it in savory dishes like risottos and salads, and in a huge variety of cakes, muffins and cheesecakes. For the second option most of the time you’ll need a pumpkin puree so, instead of buying a canned one, today I’ll show you how easy it is to make home made pumpkin puree.

Homemade pumpkin puree

Easy oven baked homemade pumpkin puree recipe. One of many ways to cook your pumpkin.

Course pickled preserves

Cuisine gluten free, lactose free, vegan

Keyword cupcakes, homemade, pie, pumpkin

Prep Time 10

Cook Time 1

Total Time 1 10

Servings batch

Calories 111kcal

Ingredients

1 pumpkin
eliminate seeds and inner filaments but leave the skin on

Instructions

Instructions homemade pumpkin puree

Clean your pumpkin under cold water. Split it in half and using a regular spoon or an ice cream scoop, scoop out the seeds and the fiber. If you'd like, you can save the seeds for another use.
Cut into smaller pieces and place on a baking tray lined with parchment paper. Cover it with aluminum foil and put into preheated oven at 190 °C. Roast until it becomes tender, about 30 to 45 minutes.
Remove the pumpkin from the oven and let cool it down for about 1 hour. Then using a large spoon remove the flesh of the roasted pumpkin into your food processor or blender and process until smooth and creamy, about 3 – 4 minutes.