Learn how to make pumpkin puree from scratch and easily make your own canned pumpkin substitute with fresh pumpkin!
Course Snack
Cuisine American
Prep Time 15 minutesminutes
Cook Time 1 hourhour
cooling time 30 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 2cups
Calories 177kcal
Author Tristin Rieken
Equipment
food processor or high powered blender
Ingredients
1smallpumpkinabout 3-5 pounds
dashwaterif needed to help blend
Instructions
Preheat oven to 400 degrees.
Cut pumpkin in half and remove seeds. Place on a baking sheet and roast cut side down, until soft, 50-60 minutes.
Cool completely, then scoop out flesh. If needed, transfer to a food processor and process until smooth.
Keep covered in the refrigerator up to five days. Or, place in freezer bags or vacuum seal and freeze up to three months.
Notes
One 4 pound sugar pie pumpkin will yield approximately 2 cups of pumpkin puree. Equal to around 16 ounces of canned pumpkin, while the typical canned pumpkin is 15 ounces.