You won’t believe how simple this homemade pumpkin puree recipe is to prepare and just how flavorful it is.
Servings: 8cups
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour
Ingredients
1heirloom pumpkin or 2 pie pumpkins
Instructions
Preheat the oven to 400°.
Start by slicing the pumpkin in half with a long sharp knife. Be careful when doing this because pumpkins are firm and can take a little extra strength to cut through.
Using a large enough scrape out all the pumpkin seeds and fibrous strings in the center of each half.
Place the pumpkin cut side down on a sheet tray lined with parchment paper.
Bake the pumpkin at 400° for 1 hour or until it becomes very soft when gently squeezing it.
Cool the pumpkins to room temperature or until they can be easily handled.
Using a spoon scrape all the pumpkin flesh away from the skin. Another way to do it is to peel the skin away from the flesh, however I find that the skin breaks up too much and I spend more time looking for it then actually getting it off.
Add the cooked pumpkin in batches to a food processor and process on high speed until it becomes smooth to make pumpkin puree. See chef notes on consistency.
Notes
Make-Ahead: You can make this up to 5 days ahead of time.How to Store: Cover in an air-tight container and keep it in the refrigerator for 7 to 10 days. This pumpkin puree will freeze for up to 6 months. Thaw it in the refrigerator for 1 day or until soft before usingAvoid using a big carving pumpkin as it is too fibrous and does not break down well when cooking and pureeing it.If the pumpkin puree is too dry, add 1 to 2 tablespoons of water to it while pureeing. If it is too wet, place it in a chinois or over some cheesecloth and let some of the liquid drain off for 15 to 20 minutes before using or storing it.