Roasted Pumpkin Puree: The EASIEST Way to Fall Flavors!
Roast Pumpkin: master this easy method to make creamy homemade pumpkin puree. Perfect for all your favorite fall recipes and meal prep.
Ingredients
- 1 4-6 pound pumpkin
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- Water (if needed)
- Pumpkin seeds (from the pumpkin)
Instructions
- Preheat oven to 400°F.
- Carefully cut a hole in the top of the pumpkin using a knife, about 2 inches in diameter. Remove the “top”.
- Using your hands or a spoon, remove the seeds and rinse with water in a colander. Remove any of the stringy pulp pieces that stick to the seeds. Follow Toasted Pumpkin Seeds instructions for a delicious, healthy snack!
- Pour the maple syrup into the pumpkin and swirl it around coating the flesh. Sprinkle cinnamon inside.
- Place pumpkin on a cookie sheet without top and bake for 40 minutes.
- Place the top back on the pumpkin and continue to cook for additional 20 minutes or until tender. Uncover the pumpkin and cool.
- To make pumpkin puree, once the pumpkin is cool enough to handle, scoop the flesh into food processor and puree until smooth. Add water a tablespoon at a time (only if needed) to reach desired consistency.
Notes
- For best flavor, choose a sugar pumpkin or pie pumpkin, not a carving pumpkin. Their flesh is sweeter and less stringy.
- If your pumpkin is very large, you can cut it in half before roasting to reduce cooking time, but you might lose some internal steaming effect.
- The pumpkin is perfectly tender when a knife easily pierces through the flesh. Avoid overcooking, as it can become watery.
- Storage: Store the cooled pumpkin puree in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Portion into freezer-safe bags or containers for easy use. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your pumpkin is very large, you can cut it in half before roasting to reduce cooking time, but you might lose some internal steaming effect.
- The pumpkin is perfectly tender when a knife easily pierces through the flesh. Avoid overcooking, as it can become watery.
- Storage: Store the cooled pumpkin puree in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Portion into freezer-safe bags or containers for easy use. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.