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Homemade Pumpkin Purée





Yields
Makes 1 1/2 to 2 cups



Total Time
1 hr

You don't have to use this all at once--it freezes well.

 

 1 Sugar Pie pumpkin or other deep orange-fleshed squash, about 2 lbs. (or larger)
 1 to 2 tsp. vegetable oil
Step 1
1

Preheat oven to 375°. Cut pumpkin in half, using a large, heavy knife and a mallet to tap knife through flesh. Scoop out and discard seeds. Rub inside of pumpkin with oil. Set pumpkin cut side down on a rimmed baking sheet.

Step 2
2

Bake until very soft when pierced, at least 45 minutes (up to 75 minutes for a very large squash). Scoop out flesh into a food processor and whirl until smooth. If purée is watery, drain in a fine strainer about 30 minutes.

Step 3
3

Make ahead: Chill up to 3 days, or freeze up to 6 months.

Step 4
4

Note: Nutritional analysis is per 1/4-cup serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 28Calories from Fat 29
% Daily Value *
Total Fat 1g2%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 5.2g2%

Dietary Fiber 0.4g2%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.