Pumpkin Purée
Use this recipe as a base for all the fall goodies – from pumpkin pie, pumpkin pie hummus, pumpkin dip, pumpkin spice lattes, pumpkin bread/muffins or even savory soups and stews. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Equipment
- Blender or Food Processor
- Baking Sheet
- Oven
- Storage Container(s)
Ingredients
- 1 pie pumpkin*
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F. Wash pumpkin and cut in half (don't try to cut through the stem - cut as far as you can and pull each half apart). Remove seeds and pith.
- Brush with olive oil. Sprinkle with optional seasoning. Place on a baking tray, cut side down and bake 35-40 minutes or until tender when pierced.
- Allow to cool. Scoop flesh into a food processor or blender, working in batches if necessary.
- Store in mason jar in fridge for 1 week or freeze up to 3 months.
Video
Notes
“When choosing your pumpkin, look for a small brightly colored pumpkin that is deep orange with little green or blemishes. Be sure to choose a variety intended for cooking such as sugar pumpkins for the best flavor and texture. NOTE: A 5-pound pumpkin should give you about 2 cups of puree.”
— Spend with Pennies
Adapted from InspiredTaste
Nutrition
Calories: 477kcalCarbohydrates: 88gProtein: 14gFat: 15gSaturated Fat: 3gSodium: 14mgPotassium: 4624mgFiber: 7gSugar: 38gVitamin A: 115777IUVitamin C: 122mgCalcium: 286mgIron: 11mg
