Pumpkin Puree

Pumpkin Puree

Roasting sugar pumpkins until tender yields a smooth, naturally sweet puree for baking.

Total 2 hr Makes 16 oz Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Homemade pumpkin puree starts with roasting a whole sugar pumpkin until the flesh turns soft and caramelized at the edges, then blending it smooth. The result is denser and less watery than canned versions, making it ideal for pies, muffins, and soups. Freeze extra portions to have on hand for fall baking all season long.

Ingredients

  • 1 sugar pumpkin (about 3 to 4 pounds), small baking pumpkin
  • 1 tablespoon water (for the baking sheet)

Method

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

  2. Cut the pumpkin in half through the stem using a sturdy chef's knife, then scoop out the seeds and stringy pulp with a spoon.

  3. Place the pumpkin halves cut-side down on the prepared baking sheet and add the water to the pan.

  4. Roast until a fork easily pierces the flesh and the skin is wrinkled, 45 to 50 minutes.

  5. Remove the pumpkin from the oven and let cool until safe to handle, about 20 minutes.

  6. Scoop the softened flesh away from the skin with a spoon and transfer it to a food processor, discarding the skin.

  7. Puree the flesh until completely smooth, scraping down the sides as needed, about 2 minutes.

  8. Transfer the puree to a fine-mesh strainer or cheesecloth-lined bowl and let drain 15 to 20 minutes if a thicker consistency is desired.

  9. Use the puree immediately, or store in an airtight container in the refrigerator up to 5 days or freeze up to 3 months.

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    Pumpkin Puree

    Homemade pumpkin puree starts with roasting a whole sugar pumpkin until the flesh turns soft and caramelized at the edges, then blending it smooth. The result is denser and less watery than canned versions, making it ideal for pies, muffins, and soups. Freeze extra portions to have on hand for fall baking all season long.

    2 hr 16 oz 25 cal

    Ingredients

    • 1 sugar pumpkin (about 3 to 4 pounds), small baking pumpkin
    • 1 tablespoon water (for the baking sheet)

    Method

    1. 1

      Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

    2. 2

      Cut the pumpkin in half through the stem using a sturdy chef's knife, then scoop out the seeds and stringy pulp with a spoon.

    3. 3

      Place the pumpkin halves cut-side down on the prepared baking sheet and add the water to the pan.

    4. 4

      Roast until a fork easily pierces the flesh and the skin is wrinkled, 45 to 50 minutes.

    5. 5

      Remove the pumpkin from the oven and let cool until safe to handle, about 20 minutes.

    6. 6

      Scoop the softened flesh away from the skin with a spoon and transfer it to a food processor, discarding the skin.

    7. 7

      Puree the flesh until completely smooth, scraping down the sides as needed, about 2 minutes.

    8. 8

      Transfer the puree to a fine-mesh strainer or cheesecloth-lined bowl and let drain 15 to 20 minutes if a thicker consistency is desired.

    9. 9

      Use the puree immediately, or store in an airtight container in the refrigerator up to 5 days or freeze up to 3 months.