Pumpkin Puree
This pumpkin puree recipe is so easy, delicious, and fun to make that you’ll wonder why you ever bought the canned stuff. It’s as simple as roasting veggies in the oven—a pumpkin is just a large squash, after all.
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Recipe source/Photo Credits
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Step by Step
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Preheat your oven to 350°F
Wash, dry and trim off the stem of the pumpkin.
Stand the pumpkin on the flat side and cut it in half, or cut a larger pumpkin into quarters.
Using a spoon, scrape out the seeds and pulp.
Keep the seeds to make Roasted Pumpkin Seeds. -
Place pumpkin halves on a baking sheet cut-side down and Bake at 350F in the center of your oven for 50 min to 1 hour, or until easily pierced with a knife without resistance. -
Peel the skin off all the chunks and cut the pumpkin into 1-inch pieces.Process in batches in a food processor until smooth, scraping down the bowl as needed for even blending.
You should end up with a smooth applesauce consistency.
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For a thicker puree needed for pumpkin pie or most recipes that call for canned pumpkin puree, set a fine mesh strainer over a bowl and line with a double layer of cheesecloth.Put the puree into the cheesecloth, wrap and gently squeeze to help release excess liquid. For a consistency similar to canned puree, strain off almost 1 cup of liquid from 2 small pie pumpkins.
Notes:
Use it immediately, cover and refrigerate for up to 1 week.
To freeze, place 1 cup of puree into a freezer-safe zip bag, push out all the air, seal ,and freeze for up to 3 months or longer in a deep freezer.
*Avoid using large carving pumpkins or Jack-O-Lanterns.
