This easy homemade pumpkin puree recipe from the Pioneer Woman is perfect for fall! It’s a simple, nutritious base for pies, soups, breads, and more. Using just two small pumpkins, you’ll create a creamy, versatile puree that adds fresh flavor to any seasonal dish. Perfect for all your autumn recipes!
Ingredients Needed
- 2 small pumpkins (about 2-3 lbs each)
How To Make Pumpkin Puree
- Prepare the Pumpkins: Cut each pumpkin in half. Using a spoon, scoop out seeds and pulp; you don’t need to remove every last bit.
- Save the Seeds: Set aside the seeds if you want to roast them later.
- Roast the Pumpkin: Place pumpkin halves on a baking sheet, either face up or down. Roast in a preheated 350°F oven for about 45 minutes, until tender and lightly golden.
- Remove the Skin: Let the pumpkin cool slightly, then peel off the skin.
- Puree the Pumpkin: Puree the pumpkin flesh in a food processor or blender until smooth. If the puree seems dry, add 1-2 tablespoons of water. For an overly watery puree, strain it using cheesecloth or a fine-mesh strainer.
Recipe Tips
- Choose the Right Pumpkins: For the best texture and flavor, pick small, sweet pumpkins like “sugar” or “pie” pumpkins. Avoid large carving pumpkins,they’re too watery.
- Roast Face Down for Caramelization: Placing the pumpkin halves face down on the baking sheet allows natural sugars to caramelize, adding a richer taste.
- Don’t Over-Blend the Puree: Blend just until smooth. Over-blending can make the puree too thin, especially if you’re adding a little water.
- Strain if Needed: If your puree looks watery, strain it with cheesecloth or a fine strainer to remove excess liquid, so it has the right consistency for baking or cooking.
- Portion Before Freezing: Freeze the puree in 1-cup portions. It’s easier to thaw the exact amount you need later for recipes like pies and soups.
How To Store & Reheat Leftovers
- Refrigerate: Put leftover pumpkin puree in an airtight container, and keep it in the refrigerator for up to 5 days.
- Freeze: Place leftover pumpkin puree in freezer-safe bags or containers in 1-cup portions. Store in the freezer for up to 3 months. To thaw, leave it in the refrigerator overnight.
- Reheating: To reheat leftover pumpkin puree, warm them in the oven at 350°F for 7 minutes covered with foil, or microwave in short bursts covered with a damp towel, or stovetop with a splash of liquid over medium heat, stirring occasionally.
Nutrition Facts
Serving Size: 1/2 cup (122g)
- Calories: 45
- Total Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Potassium: 250mg
- Total Carbohydrate: 10g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 1g
More Pioneer Woman Recipes:
Pioneer Woman Pumpkin Puree
Description
This easy homemade pumpkin puree recipe from the Pioneer Woman is perfect for fall! It’s a simple, nutritious base for pies, soups, breads, and more. Using just two small pumpkins, you’ll create a creamy, versatile puree that adds fresh flavor to any seasonal dish. Perfect for all your autumn recipes!
Ingredients
Instructions
- Prepare the Pumpkins: Cut each pumpkin in half. Using a spoon, scoop out seeds and pulp; you don’t need to remove every last bit.
- Save the Seeds: Set aside the seeds if you want to roast them later.
- Roast the Pumpkin: Place pumpkin halves on a baking sheet, either face up or down. Roast in a preheated 350°F oven for about 45 minutes, until tender and lightly golden.
- Remove the Skin: Let the pumpkin cool slightly, then peel off the skin.
- Puree the Pumpkin: Puree the pumpkin flesh in a food processor or blender until smooth. If the puree seems dry, add 1-2 tablespoons of water. For an overly watery puree, strain it using cheesecloth or a fine-mesh strainer.
Notes
- Choose the Right Pumpkins: For the best texture and flavor, pick small, sweet pumpkins like “sugar” or “pie” pumpkins. Avoid large carving pumpkins,they’re too watery.
- Roast Face Down for Caramelization: Placing the pumpkin halves face down on the baking sheet allows natural sugars to caramelize, adding a richer taste.
- Don’t Over-Blend the Puree: Blend just until smooth. Over-blending can make the puree too thin, especially if you’re adding a little water.
- Strain if Needed: If your puree looks watery, strain it with cheesecloth or a fine strainer to remove excess liquid, so it has the right consistency for baking or cooking.
- Portion Before Freezing: Freeze the puree in 1-cup portions. It’s easier to thaw the exact amount you need later for recipes like pies and soups.
Pioneer Woman Pumpkin Puree