How to Cook a Pumpkin + Make Homemade Pumpkin Puree
Learn exactly how to cook a pumpkin and make easy homemade pumpkin puree! Pumpkins can be intimidating, but in this easy step-by-step tutorial you'll learn exactly how to cut, dice & roast a pumpkin for cooking and baking. Use your homemade pumpkin puree for all of your favorite pumpkin recipes!
Servings 4 servings
Calories 94cal
Ingredients
- 1 (3-6 pound) sugar pumpkin (or pie pumpkin)
- 1/2 tablespoon melted butter, coconut oil or olive oil
- For sweet recipes (optional):
- 1/2 tablespoon brown sugar
- 1 teaspoon cinnamon
- For savory recipes (optional):
- 1/2 teaspoon salt
- Freshly ground black pepper
Instructions
- Use a very sharp knife to cut the pumpkin in half on one side of the stem (with stem facing upward).
- Use a spoon to scoop out the pumpkin seeds and discard or save for roasting later.
- If you're making a sweet recipe, rub the pumpkin with melted butter, coconut oil or olive oil, then rub brown sugar into each pumpkin and sprinkle with cinnamon, if desired. For a savory recipe, rub the pumpkin with olive oil and sprinkle salt and pepper.
- Place pumpkin flesh side down on a parchment lined baking sheet.
- Roast at 375 degrees F for 40-50 minutes or until fork tender. Allow to cool for 20-30 minutes.
- Peel off skin and then add pumpkin flesh to a blender or food processor. Process until smooth, about 2-3 minutes. Makes about 4 cups of pumpkin puree (depending on how big your pumpkin is of course!)
Notes
To store: once your pumpkin puree has completely cooled, store it in an airtight container in the fridge for up to 5 days.
To freeze: instead of putting your containers of pumpkin puree in the fridge place them in the freezer for up to 6 months. Simply thaw it in the refrigerator overnight before using it.
Nutrition
Serving: 1cup pumpkin puree | Calories: 94cal | Carbohydrates: 18g | Protein: 4g | Fat: 2.7g | Saturated Fat: 0.2g | Fiber: 10g | Sugar: 8g