close up pumpkin puree in a glass jar
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5 from 2 votes

Easy Homemade Pumpkin Puree

Easy Homemade Pumpkin Puree, a fast and easy no oven Pumpkin Puree, no additives, no salt just pure Pumpkin. Vegan, Vegetarian, gluten free.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: fall recipe, pumpkin puree, pureed pumpkin, roasted pumkin
Servings: 3 cups
Calories: 353kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

BOILED OR ROASTED PUMPKIN PUREE

  • 4-6 pound pumpkin (2-4 kilos)
  • water

Instructions

BOILED PUMPKIN PUREE

  • Clean and chop pumpkin into 1-2 inch size pieces, place in large pot, cover with water and bring to a boil, continue on a low boil until tender.
  • Drain and place in a blender, blend until smooth.  Use in sweet or savory dishes.  Place unused puree in glass or plastic containers and refrigerate for up to 7 days or several months in the freezer.  Enjoy!

ROASTED PUMPKIN PUREE

  • Preheat the oven to 375 degrees, then slice the pumpkin in half, be sure to cut crosswise through the stem then scoop out the seeds and strings.
  • Place the halves, cut-side down, on a parchment paper lined baking sheet. Roast uncovered, for approximately 40-60 minutes, or until tender. Let cool.
  • Roasted Pumpkin is already soft so you can mash it with a fork or puree it in a blender or food processor.

Nutrition

Calories: 353kcal | Carbohydrates: 88g | Protein: 13g | Fat: 1g | Sodium: 13mg | Potassium: 4624mg | Fiber: 6g | Sugar: 37g | Vitamin A: 115775IU | Vitamin C: 122.4mg | Calcium: 286mg | Iron: 10.9mg