Oven-Baked Pumpkin Puree

Delicious, tender, thick pumpkin puree for your culinary masterpieces!
cook time: 1h 30 min
Elijah Stroud
Oven-Baked Pumpkin Puree

Nutrition Facts (per serving)

29
Calories
8g
Carbs
1g
Protein

Ingredients (10 portions)

Basic:

Pumpkin (The weight of the pumpkin can be absolutely any.) 1 pc

Recipe instructions

Step 1

Step 1
We need a pumpkin. Choose the weight yourself, as well as the variety. Itʼs better to take sweets. I have the “muscat” variety — it has very tasty, tender pulp. Turn on the oven to heat up to 200 degrees.

Step 2

Step 2
Peel and seed the pumpkin, cut into cubes, but don’t need to chop them.

Step 3

Step 3
Place the pumpkin pieces in a baking dish.

Step 4

Step 4
Cover the pan thoroughly with foil, maybe in two layers. Place our pan in the oven and bake the pumpkin for about 1 hour.

Step 5

Step 5
We check the readiness of the pumpkin like this — if it is very, very easy to pierce with a knife, the pumpkin is ready. Another point — if after an hour of cooking there is liquid in the pan, you need to very carefully drain it and put the pan back in the oven without foil for 10-15 minutes so that the pumpkin pieces dry.

Step 6

Step 6
The finished pumpkin pieces should be transferred to a plate or bowl, where it will be convenient to grind everything with a blender.

Step 7

Step 7
You can also use a meat grinder, but fibers may remain, so a blender is ideal. As a result, we get a very soft, velvety pumpkin puree. Without any additives or impurities!

Step 8

Step 8
Transfer the finished pumpkin puree into sterilized jars and seal — this is if you plan on long-term storage. Or you can simply put it in glass jars and put it in the refrigerator — in this case, the puree can be stored for 2-3 days. Add it to baked goods, pancakes and pancakes — itʼs very tasty! On our website there are a lot of delicious recipes, where one of the ingredients is pumpkin puree. Prepare for your health! Bon appetit!

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