Description
This easy homemade pumpkin puree is a staple in my kitchen around the holiday season. If you have never made pumpkin puree from scratch, this helpful tutorial will walk you through it, step by step.
Ingredients
Scale
- 1 – 2 or 3 pound sugar pumpkin
- 1 – tablespoon melted coconut oil
Instructions
- Preheat oven to 400 degrees.
- Slice the pumpkin in half lengthwise. Use a large spoon to remove the seeds from the inner cavity.
- Brush the halves with coconut oil and then place them cut side down on a sheet pan lined with parchment paper.
- Use a fork to prick the outer skin of the pumpkin a few times to allow any steam to escape.
- Bake the pumpkin for 40-50 minutes until the pumpkin is tender and a knife can easily be inserted in the flesh.
- Remove the pumpkin from the oven and let cool completely.
- Once the pumpkin is cool, use a spoon to scoop the flesh out of the pumpkin and into a food processor or blender.
- Blend or process the pumpkin until smooth and creamy. If it has trouble blending you can add a few tablespoons of water to get it going.
- Transfer to a glass storage container and store in the fridge for up to a week.