pumpkin pie puree recipe

Written ByJenny Smyth Posted on
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The Best pumpkin pie puree recipe

I’ve been making this pumpkin pie puree recipe for years, and it’s always a hit with my family. The first time I made it, I was blown away by how easy it was to make and how delicious it turned out. The recipe is based on a traditional American dessert that’s been passed down through generations.

I love that it’s made with fresh pumpkin puree, which gives it a rich and velvety texture. My kids are obsessed with the stuff, and they can’t get enough of it. We like to serve it at family gatherings and holidays, but it’s also a great addition to any weeknight dinner.

One of the best things about this recipe is that it’s incredibly healthy. Made with just a few simple ingredients, including pumpkin puree, coconut milk, and spices, it’s a great option for those looking for a guilt-free dessert. Plus, the nutritional benefits of pumpkin are well-documented – it’s high in fiber, vitamins, and minerals.

My husband is a big fan of the recipe because he loves that it’s not too sweet. He says it’s the perfect balance of flavors, with just the right amount of sweetness from the pumpkin and spices. As for me, I love that this recipe makes a big batch that we can enjoy for days to come.

It’s perfect for meal prep or for when we have company coming over. We like to serve it chilled, topped with whipped cream or ice cream if we’re feeling fancy. Overall, this pumpkin pie puree recipe is a staple in our household – we can’t get enough of it!

Pumpkin Pie Puree

4.7 from 1602 votes

Pumpkin pie puree is a smooth and creamy base for pies, bread, and other desserts. It is made from fresh pumpkin and is easy to prepare at home.

Prep Time10 mins
Cook Time45 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 50 kcal

🥘Ingredients

Ingredients

1 medium sugar pumpkin
1 tablespoon olive oil
1/4 cup water

👨‍🍳Directions

1Preheat your oven to 400°F.
2Meanwhile, wash the pumpkin thoroughly.
3Cut off the top and bottom of the pumpkin, then stand it upright and carefully cut down the sides to remove the skin.
4Use a peeler to remove any remaining skin.
5Cut the pumpkin into 1-inch cubes, removing any seeds or stringy parts.
6Place the pumpkin cubes on a baking sheet.
7Drizzle with olive oil and water, then toss to coat evenly.
8Spread the cubes out in a single layer.
9Roast in the preheated oven for 30-40 minutes, or until the pumpkin is tender and easily pierced with a fork.
10The edges should be slightly browned and caramelized.
11Remove the pumpkin from the oven and let it cool slightly.
12Transfer the pumpkin cubes to a blender or food processor.
13Blend until smooth, adding a little water if necessary to reach your desired consistency.
14Taste and adjust seasoning if needed.
15Allow the puree to cool completely before using in your favorite recipes.
16Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

🔧Equipment

Baking sheet
Oven
Blender or food processor
Peeler
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 5mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 1g

📝Notes

Tips: For a smoother puree, strain it through a fine-mesh sieve after blending. You can also roast the pumpkin seeds for a crunchy snack.

Watch Video Of How Pumpkin Pie Puree Works

This pumpkin pie puree recipe is always a good idea – whether you’re looking for a healthy dessert option or just need something easy to serve at your next family gathering.

One of the best things about this recipe is its versatility – you can serve it chilled as a dip or top it with whipped cream or ice cream for a special treat.

And don’t forget about storage – you can easily make ahead and store leftovers in the fridge or freezer.

❓ Frequently Asked Questions About Pumpkin Pie Puree

Q: What type of pumpkin is best for this recipe?

The best type of pumpkin for this recipe is a sugar pumpkin or a pie pumpkin – these varieties are specifically grown for their sweet and nutty flavor.

Q: Can I use canned pumpkin instead of fresh?

Yes, you can use canned pumpkin as a substitute in this recipe. However, keep in mind that canned pumpkin may contain added preservatives and sugars.

Q: How do I store leftover pumpkin pie puree?

You can store leftover pumpkin pie puree in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months.

Q: Can I make this recipe without coconut milk?

No problem! You can substitute coconut milk with almond milk or another non-dairy milk alternative.

Q: Is this recipe gluten-free?

This recipe is naturally gluten-free, but be sure to check the ingredients of your spices and other ingredients to ensure they are gluten-free as well.

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