Stress-Free Thanksgiving Series: How to make Pumpkin Puree

Check out the youtube video for this recipe below!

Canned pumpkin is just as good, but if I had to choose, I would much rather have the fresh sugar pumpkin, because of the thick velvety texture but in terms of flavour, after the spices and sugar has been incorporated they are more or less the same in my opinion. I still make both, but it really depends on how much time and work I want to put in.

sweet-rehab-pumpkin-puree-1

It is essential that these pumpkins be the sugar pumpkins. Don’t just grab the carved Halloween pumpkin on your porch and roast it, those field pumpkins will result in a stringy, watery and bland product.


Yield: 1kg
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

So what you will need is:

1 Sugar Pumpkin or Pie Pumpkin

1. Preheat the oven to 400 degrees F.
sweet-rehab-whole-sugar-pumpkin-puree
2. Line the baking sheet with foil.
sweet-rehab-pumpkin-puree-2
3. Wash the outside of the pumpkin clean of any dirt or residue. Dry with a paper towel.
sweet-rehab-pumpkin-puree-3
4. Using a sharp knife, cut the pumpkin in half.
5. Spoon out all the seeds and pulp, and set aside for roasting as desired.
sweet-rehab-pumpkin-puree-4
6. Place the pumpkin on the baking sheet flesh side down.
sweet-rehab-pumpkin-puree-5
7. Roast in the preheated oven for 50 minutes or until fork tender.
sweet-rehab-pumpkin-puree-6
8. Remove from the oven and allow to cool for 15 minutes, or until it is ready to be handled with your hands.
sweet-rehab-pumpkin-puree-7
9. Using a large metal spoon scoop out the pumpkin flesh into the bowl of food processor, blender, food mill or a bowl for a hand blender.
sweet-rehab-pumpkin-puree-8
10. Puree until smooth. (puree in batches if it is easier)
sweet-rehab-pumpkin-puree-10
11. The puree can be used immediately or it can be stored in the fridge in a airtight container for up to a week, or in the freezer for 3 to 6 months.
sweet-rehab-pumpkin-puree-11

Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“.

If you like these posts, remember to subscribe to get regular notifications!

signature

 

How to make Pumpkin Puree
Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 25 min
Prep Time
10 min
Cook Time
1 hr 15 min
Total Time
1 hr 25 min
Ingredients
  1. 1 Sugar Pumpkin or Pie Pumpkin
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Line the baking sheet with foil.
  3. Wash the outside of the pumpkin clean of any dirt or residue. Dry with a paper towel.
  4. Using a sharp knife, cut the pumpkin in half.
  5. Spoon out all the seeds and pulp, and set aside for roasting as desired.
  6. Place the pumpkin on the baking sheet flesh side down.
  7. Roast in the preheated oven for 50 minutes or until fork tender.
  8. Remove from the oven and allow to cool for 15 minutes, or until it is ready to be handled with your hands.
  9. Using a large metal spoon scoop out the pumpkin flesh into the bowl of food processor, blender, food mill or a bowl for a hand blender.
  10. Puree until smooth. (puree in batches if it is easier)
  11. The puree can be used immediately or it can be stored in the fridge in a airtight container for up to a week, or in the freezer for 3 to 6 months.
Notes
  1. Yield: 1kg
Print
Sweet Rehab https://www.sweetrehab.ca/

Your email is never published or shared. Required fields are marked *

*

*

S u b s c r i b e