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Homemade Pumpkin Puree | Bake to the roots

Easy Homemade Pumpkin Puree

  • Author: Bake to the roots
  • Prep Time: 00:05
  • Cook Time: 00:20
  • Total Time: 00:25
  • Yield: 1 1x
  • Category: Homemade
  • Cuisine: International
  • Diet: Vegan

Description

An ingredient used in many fall bakes and so easy to prepare: homemade pumpkin puree.


Ingredients

Scale

1 small pumpkin (hokkaido or butternut)
a little bit of water


Instructions

1. Cut the pumpkin in half and remove the seeds. You can roast the seeds if you like – it’s a very tasty snack. If you use a Hokkaido pumpkin, you can leave the peel on, but with all other pumpkins, you should remove it, because it does not soften enough during cooking. Cut the pumpkin flesh into small pieces and put them in a large pot. Add a little bit of water and cook the pumpkin for about 15-20 minutes, stirring frequently.

2. Drain the water, save some of it, and then puree the pumpkin pieces in a blender or with an immersion blender. If the mixture seems too thick, add some of the cooking water and mix in. The pumpkin puree can be kept in the fridge for about 7 days. You can also freeze the puree – it will stay good for about 6 months.


Notes

Enjoy cooking!

Keywords: pumpkin, puree, Thanksgiving, pie, homemade