Ingredients
Scale
- 1 Sugar Pie or Winter Luxury Pumpkin
- 2 Tbsp Avocado Oil
Instructions
- Heat oven to 375 degrees.
- Prepare a rimmed baking sheet by lining it with aluminum foil, dull side facing up. You can also go without the aluminum foil if you prefer.
- Remove the pumpkin stem by sticking the tip of a knife under the edge of the stem and pushing up. It should pop right off.
- Cut the pumpkin in half, and place each half cut side down on a rimmed baking sheet.
- Brush the skin with the 2 Tbsp of avocado oil.
- Bake for 45 minutes to one hour, until a fork easily pierces the skin.
- Allow the pumpkin halves to cool for a few minutes until you can comfortably touch them and the skin will come right off. Or you can scoop the flesh out if you are able to pick up the pumpkin halves in your hands.
- Place the cooked pumpkin in a large freezer bag and refrigerate, or freeze until ready to use.
Notes
When using this puree in recipes, be sure to place the pumpkin flesh in a colander and drain the excess moisture out before using. Its also a great idea to drain moisture out before freezing, and then drain again after defrosting.
You can use cheesecloth to drain your pumpkin if you don't have a colander with small drainage holes.
Your Pumpkin Puree will keep for up to one week refrigerated, or up to three months frozen.
Sugar Pie pumpkin or Winter Luxury Pumpkins are equally fine to use in this recipe.
If you are using the puree in a cheesecake, be sure to let the puree come to room temperature before adding to your cheesecake batter if the puree has been refrigerated or frozen.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 1 hours
- Category: Cooking From Scratch
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 152
- Sugar: 7
- Sodium: 63
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 1
- Cholesterol: 0