Description
This homemade pumpkin puree recipe guides you through roasting a fresh pie pumpkin and blending it into a smooth and rich puree. Perfect for baking, cooking, or seasonal dishes, this puree is naturally sweet and free from additives, delivering authentic pumpkin flavor.
Ingredients
Scale
Ingredients
- 1 medium-sized pie pumpkin
Instructions
- Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare the pumpkin: Cut the pumpkin in half from stem to heel. Scoop out all the seeds and fibrous strands completely. Trim off as much of the stem as you can without slicing into the flesh.
- Roast: Place the pumpkin halves cut side down on the prepared baking sheet. Prick the skin side with a fork several times to allow steam to escape during roasting. Roast uncovered for about 1 hour or until the flesh is fork-tender.
- Cool: Remove the pumpkin from the oven and let it cool enough to handle safely.
- Puree: Scoop the soft flesh away from the skin and place it in a food processor. Blend until completely smooth, discarding the skin.
- Drain: Place the pumpkin puree in the center of a cheesecloth. Wrap it tightly and squeeze out as much excess water as possible to achieve a thicker consistency.
Notes
- Removing excess moisture by draining the puree ensures better texture when used in recipes like pies and breads.
- Leftover puree can be refrigerated for up to 1 week or frozen for up to 3 months.
- You can save and roast the pumpkin seeds separately for a tasty snack.
- For sweeter puree, choose a sugar pumpkin or pie pumpkin over larger carving pumpkins.
