Homemade Pumpkin Puree
Make your pumpkin puree at home and enjoy a richer flavor, fresh orange color and a delicious texture that canned ones just can’t match!
Equipment
Ingredients
- 1 medium-sized Pie Pumpkin or Sugar Pumpkin
Instructions
Preheat The Oven and Prepare The Pan
- Preheat your oven to 375 degrees Fahrenheit.
- Line a baking tray with parchment paper or lightly grease it.
Prepare The Pumpkin
- Rinse and dry the pumpkin.
- Cut the pumpkin in half carefully and scrape out all the seeds and stringy pulp using a spoon.
Season and Roast
- Sprinkle a little salt inside each pumpkin half to enhance the flavor- this step is optional.
- Place the halves, cut side down, on the baking tray.
- Roast the pumpkin in the preheated oven for 45-60 minutes or until the pumpkin is fork-tender and the flesh pulls away from the skin.
Cool, Blend and Store
- Once baked, remove the pumpkin halves from the oven and cool until you can safely handle them.
- Scoop out the soft roasted flesh and transfer it to a food processor or blender.
- Pulse the pumpkin until smooth. Depending on the size of your pumpkin, you may need to do this in a few batches.
- Let the pumpkin puree cool before storing and keep it in an airtight container in the refrigerator for up to 5 days.
Notes
- If the puree appears too dry, gradually add 1-2 tablespoons of water while pulsing in the blender.
- For a runny puree, strain it through cheesecloth or a fine-mesh strainer to remove excess liquid.
- Always use water sparingly- it’s easier to thin a pumpkin puree than to thicken it.
- Roast the pumpkin skin-side up to give the flesh a gorgeous, naturally caramelized flavor.