It's so easy to roast pumpkin at home to use in many delicious recipes or make a perfectly smooth pumpkin puree for some incredibly tasty pumpkin desserts. This recipe is easy to follow, making pumpkin a versatile ingredient for either a wonderful side dish or sweet desserts.
Prep Time5 minutesmins
Cook Time45 minutesmins
Total Time50 minutesmins
Course: Snack
Cuisine: American
Keyword: pumpkin puree
Servings: 6servings
Calories: 49kcal
Author: Ioana Borcea from LowCarbSpark.com
Ingredients
1medium baking pumpkin2 to 6 pounds
Fine sea saltoptional
3-4tbspwateroptional if the pumpkin is too dry
Instructions
Preheat the oven to 350F/180C.
Wash the pumpkin and pat dry using a clean kitchen towel.
Use a spoon to scoop out the seeds and pulp from the middle.
Use a sharp knife to carefully cut the pumpkin into four pieces. Place it in a baking dish.
Place pumpkin flesh side down and roast for about 40-50 minutes or until fork-tender. It may take a little longer if your pumpkin is larger.
Remove the pumpkin from the oven and set it aside to cool.
Peel the skin from the pumpkin and transfer it to the bowl of your food processor. Pulse until smooth and creamy. Add a few tablespoons of water if the puree looks dry.
Video
Notes
If you don't have a food processor, mash the roasted pumpkin using a fork or a potato masher.
Some pumpkins are pretty watery, while some are dry. Depending on what pumpkin you choose, add a few tablespoons of water during the pureeing as it needs more moisture to get smooth.
On the other hand, if the puree is too watery, use a cheesecloth or a fine-mesh strainer to remove as much moisture as possible.