Recipe for Pumpkin Puree – This super easy recipe for Pumpkin Puree takes roasted mini pumpkins and turns them into creamy and healthy pumpkin puree for all pumpkin recipes. This recipe is a perfect substitute for canned pumpkin. We love using pumpkin in our recipes here at Clean Cuisine, so you can guarantee several of our tasty and healthy recipes will be shared below.
How to make the Easiest Recipe for Pumpkin Puree
In just a few simple steps, you’ll have pumpkin puree ready for baking or making recipes!
STEP #1: Cut the stem off of the small pumpkin and then cut the pumpkin in half. With a spoon (I use a ridged grapefruit spoon), scrape out all of the seeds from the center. You don’t have to be very thorough with the pulp. Just be sure to get all of the seeds out.
STEP #2: Place pumpkin pieces on a non-toxic baking dish face up and roast for 40-45 minutes or until a fork is easily inserted into the pumpkin flesh. The outside of the pumpkin should should be a light golden brown.
STEP #3: Place on a large cutting board and peel off the outer skin from the pumpkin pieces. Cut the pumpkin pieces into smaller chunks and place in a food processor until the container is about half full.
STEP #4: Puree on high until smooth and creamy. Work in batches until all of the pumpkin is pureed.
OPTIONAL:
- If your pumpkin puree is too dry, add 1 tablespoon of water at a time until you have the moisture needed.
- If your pumpkin puree is too watery, use a cheesecloth to strain.
Pumpkin is Healthy and Nutritious
Overall, pumpkin is a very healthy, low calorie, packed-with-nutrients and super versatile in the kitchen.
Pumpkin is good source of vitamins and minerals like:
- beta carotene converted into vitamin A
- vitamin B2
- antioxidants like vitamin C and E
- fiber to help reduce blood sugar spikes
- potassium to help reduce high blood pressure levels
Clean Cuisine Recipes with Pumpkin Puree
Although it’s not a perfect measurement swap, you can easily replace a 15 oz can of pumpkin puree for just slightly less than 2 cups of homemade pumpkin puree. The measurement is 1 oz less than 2 cups. Here’s some of our favorite recipes to give a try:
- Homemade Pumpkin Muffins – so light and fluffy
- Grain Free Ginger Snaps and Pumpkin Dip – the much healthier version of a classic recipe
- White Chocolate Chip Pumpkin Cookies – best eaten the same day!
- Pumpkin Chia Pudding – tastes like a little slice of pumpkin pie
- Turkey Casserole with Pumpkin Cream Sauce – absolutely will be your favorite pumpkin dinner recipe
- Chocolate Chip Pumpkin Bread – calling all Chocolate Lovers!
And don’t forget to make a quick batch of this Pumpkin Pie Spice that pairs perfectly with this recipe for pumpkin puree.
Swap Your Baking Dish for 100% Ceramic Non-Toxic Baking Dish
Now coming in 2 quart, 4 quart (shown) and 6 quart, this new non-toxic baking dish is perfect for holiday baking and general recipes like roasting mini pumpkins. Consider swapping your aluminum baking pans for 100% non-toxic muffin pans. Aluminum and other metals can leach into your food and the non-stick pans and ceramic-coated pans are even worse!
If you’re looking for a place to start this Xtrema 6 Standard Muffin Pan is a good go-to in my kitchen plus you can save an extra 15% off by using our exclusive code: CCX15 with your order. Buy buy 2 — almost all muffin recipes are for 12 and two 6 cup muffin pans fit side-by-side in most ovens.
I recommend that you slowly begin switching out your toxic kitchen cookware for 100% ceramic cookware. Xtrema Cookware is our go-to for stovetop cooking, this new deep 9″x5″ Loaf Pan and this 6-count muffin pan. All other baking, we prefer Pampered Chef for their durability, amazing heat retention and easy-to-clean surfaces.
Kitchen Favorites
Recipe for Pumpkin Puree
This easy recipe for Pumpkin Puree takes roasted mini pumpkins and turns them into creamy and healthy pumpkin puree for all pumpkin recipes.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 2–3 cups per pumpkin 1x
Ingredients
- 1 small pumpkin
- non-toxic baking dish
Instructions
- Preheat the oven to 350.
- Cut the stem off of the small pumpkin and then cut the pumpkin in half. With a spoon (I use a ridged grapefruit spoon), scrape out all of the seeds from the center. You don’t have to be very thorough with the pulp. Just be sure to get all of the seeds out.
- Place pumpkin pieces on a non-toxic baking dish face up and roast for 40-45 minutes or until a fork is easily inserted into the pumpkin flesh. The outside of the pumpkin should should be a light golden brown.
- Remove the pumpkin halves from the baking dish and allow them to cool down. Then, place on a large cutting board and peel off the outer skin from the pumpkin pieces.
- Cut the pumpkin pieces into smaller chunks and place in a food processor until the container is about half full. Puree on high until smooth and creamy. Work in batches until all of the pumpkin is pureed.
- If your pumpkin puree is too dry, add 1 tablespoon of water at a time until you have the moisture needed.
- If your pumpkin puree is too watery, use a cheesecloth to strain.
Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
Notes
- You can either use your recipe for pumpkin puree immediately or store in air tight glass containers in the freezer for later use.
- Roast your pumpkin seeds! Add the pumpkin seeds to a strainer and remove all of the pulp — then you can roast these using a recipe like this one.
