Homemade pumpkin puree

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In Italy it is mid September and the pumpkin season has just began. I can't be more happy. Yep, you guessed right, I love pumpkins. The orange Halloween ornament is not only tasty but also versatile. You can use it in savory dishes like risottos and salads, and in a huge variety of cakes, muffins and cheesecakes. For the second option most of the time you'll need a pumpkin puree so, instead of buying a canned one, today I'll show you how easy it is to make home made pumpkin puree.


Homemade pumpkin puree
Cooking time

Ingredients

For 1 Batch(es)

Ingredients

  • 1 pumpkin

Homemade pumpkin puree Directions

  1. Clean your pumpkin under water. Split it in half and using a regular spoon or an ice cream scoop, scoop out the seeds and the fiber. If you'd like, you can save the seeds for another use.

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  2. Cut into smaller pieces and place on a baking tray lined with parchment paper. Cover it with aluminum foil and put into preheated oven at 190° C. Roast until a knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes.

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  3. Remove the pumpkin from the oven and cool it down, about 1 hour. After that using a large spoon remove the flesh of the roasted pumpkin into your food processor or blender and process until the flesh is smooth, about 3 - 4 minutes. You can store the pumpkin puree in the fridge for 3 to 5 days and in your freezer for up to 3 months.

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Nutrition facts

(diet, vegetarian, gluten free, lactose free)
Per Serving

Reviews

5
Sunday, 20 November 2016
This Thanksgiving was my first time using fresh pumpkin when making the pie. I'm never going back to...
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