How to make homemade pumpkin puree from scratch for use in your favorite pumpkin recipes. Switch to the easy pumpkin puree recipe
The recipe only calls for two ingredients, and that includes the salt, which is technically optional! You’re looking at 45-60 minutes of toast time, but that’s not too bad, especially since it makes your house smell amazing. You can also prepare pumpkin puree ahead of time.. It lasts a week in the fridge and months in the freezer. (Some find that the texture changes over time when frozen, but we haven’t had any issues with that so far. I’ll keep you posted though.)
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How to make homemade pumpkin puree
you want to Use baby pumpkins for baking when preparing pumpkin puree. Look for signs that say Sugar Squash or Pie Squash. They just taste better than anything bigger (especially their Jack-O-Lantern varieties. Leave those to the decor).
If you are at a farmer’s market, ask the farmer which pumpkin to buy. You will know better.
When you get home, rinse the squash well, then cut it in half. It’s pretty easy, especially if you’re using smaller varieties.
If the pumpkin isn’t stable, cut off a small piece from the bottom to make it more stable. later insert a heavy knife into the point near the stem and press down.
Hands off. I think A kitchen towel prevents the pumpkin from slipping around me.
Turn the squash over and make another cut from the stem down. Move the knife from the bottom up to cut through all but the stalk. Don’t try to cut the stem, it’s too hard..
End, separate the two halves. The top of the pumpkin should break off just below the stem and the stem can be pulled out. By the way, we use this cutting method for spaghetti squash and shared a video showing how we do it.
And here we go. Remove pumpkin seeds and fibrous pulp, then lightly salt.
Don’t throw away the seeds, here’s our easy Roasted Pumpkin Seeds recipe
Place the halves cut-side down on a baking sheet. and fry until the meat is tender and peels away from the skin.
Once the squash is roasted, place the softened pulp in a food processor and process until smooth. Easy!
This recipe isn’t just for pumpkin. consider swapping another winter squash like butternut or acorn. The toasting time may need some adjustment, but the method remains the same. Simply fry until the squash can easily be pierced in several places with a knife.
Use this homemade pumpkin puree with it things like ours Easy Pumpkin Mac and Cheese, Homemade pumpkin pancakesyours Pumpkin Spice Latte Y Pumpkin pie.
For more recipes from scratchcome and see us Infallible homemade mayonnaise, Tomato sauce from scratch Y Homemade hummus which has so many reviews that we can’t keep up.
Finally, keep this homemade pumpkin pie spice recipe handy so you can make all your favorite pumpkin recipes.
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo. #howinspired On Instagram. Good kitchen!
Easy pumpkin puree from scratch
Skip the box and make your own pumpkin puree at home. It’s easy, smells amazing, and works great in your favorite pumpkin recipes. Look for baked squash, which are often referred to as “sugar squash” or “pie squash.” There is a wide choice. So if you’re buying directly from farmers at farmers’ markets, ask them which squash best suits your needs. This method works with most winter squash—think butternut, acorn, or interesting varieties like honeynut.
Makes 5-6 cups of pumpkin puree
Watch us at the recipe
1 small boiled pumpkin, 4 to 6 pounds
Fine sea salt, optional
Heat oven to 400 degrees F and line a baking sheet with parchment paper.
Wash the squash and pat dry. Cut the squash from stem to end, but try not to go through the stem (it’s too tough). Once you’ve cut the squash, simply separate each half. We do this in two parts. Cut one side of the stem down to the bottom of the squash. Remove the knife, turn the squash to the other side and do the same. When the two squash halves are split, lower the knife and separate the halves. They should be separated at the trunk.
Remove the seeds and most of the fibrous parts. Lightly salt the insides of the squash halves, then place cut-side down on the baking sheet. Bake for 45 to 60 minutes, until the squash can be easily pierced in several places with a knife and the flesh separates from the skin.
Let cool until you can safely handle the halves, then scoop out the softened flesh in a food processor; Depending on the size of the squash, you may need to do this in two batches. Blend until very smooth, 3 to 5 minutes.
Advice from Adam and Joanne
- How to Make: Store homemade pumpkin puree in food-safe containers in the refrigerator for up to 1 week or freeze for up to 3 months.
- If the squash isn’t stable, cut a little from the bottom to make it stable before cutting in half.
- Nutritional Information: The nutritional information below is an estimate. We use the USDA Supertracker Recipe Calculator to calculate approximate values.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: Part 1 cup / calories 49 / protein 2 g / carbohydrates 12g / fiber 3g / total sugar 2 g / total fat 0g / Saturated Fatty Acids 0g / cholesterol 0 mg
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Source : inspiredtaste.net
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