Get the Recipe: Round-Up Of 10+ Pumpkin Dessert Recipes: Homemade Pumpkin Puree
No canned pumpkin puree? No problem. Make your own with this homemade pumpkin puree recipe (made with only 2 ingredients!), along with a round-up of the best pumpkin baking recipes!
Ingredients
- 3 cups (15 ounces or 425 grams) fresh OR frozen pumpkin, peeled, de-seeded and cut into 1- to 1 ½- inch cubes
- 1 Tablespoon canola oil
Equipment
- food processor
Instructions
- Prep the oven and baking pan. Position a rack in the center of the oven and preheat the oven to 350°F. Line a half sheet pans with aluminum foil.
- Prep the pumpkin for roasting. Place the pumpkin cubes in a medium-large bowl. Drizzle with the canola oil and toast to coat.Spread the pumpkin chunks in an even layer on the baking pan.
- Bake and cool the pumpkin. Bake for 30 minutes, or until the pumpkin cubes are fork tender. Cool the pumpkin on the pan on a wire rack for 20 minutes, or until warm but not burning hot.
- Puree the pumpkin. Transfer the pumpkin to a food processor and puree for 10 second intervals, scraping the bottom and sides of the bowl with a rubber spatula between each session, until the cubes are the consistency of mashed potatoes, around 1 minute.
- Use and store. Cool to room temperature completely before using in the recipe of your choice. Homemade pumpkin puree can be stored in an airtight container or zip-top bag in the refrigerator for up to 1 week.
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