Description
This Homemade Pumpkin Puree recipe guides you through roasting a fresh pie pumpkin and transforming it into a smooth, versatile puree perfect for pies, soups, and other dishes. Roasting the pumpkin enhances its natural sweetness and rich flavor, resulting in a creamy, fresh pumpkin puree without any added preservatives.
Ingredients
Scale
Ingredients
- 1 medium-sized pie pumpkin (about 3-4 pounds)
Instructions
- Prep. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the pumpkin. Cut the pumpkin in half from stem to heel, then scoop out all the seeds and stringy fibers. Trim off most of the stem without cutting into the pumpkin flesh.
- Roast. Place the pumpkin halves cut side down on the prepared baking sheet. Poke holes into the top skin with a fork to allow steam to escape. Roast uncovered for about 1 hour, or until the flesh is tender and easily pierced with a fork.
- Cool. Remove the pumpkin from the oven and allow it to cool until safe to handle.
- Puree. Scoop the roasted flesh from the skin and transfer it to a food processor. Puree until completely smooth, discarding the pumpkin skin.
- Drain. Place the puree onto a cheesecloth in the center, wrap it around the puree, and squeeze out as much excess water as possible to achieve a thicker, more concentrated puree.
Notes
- Choose a medium-sized pie pumpkin rather than a large carving pumpkin for a sweeter, better-textured puree.
- Scooping out all the moisture after pureeing ensures your pumpkin puree isn’t watery, which is important for baking.
- The puree can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- Save the pumpkin seeds for roasting as a healthy snack!
- Use the puree in pies, soups, muffins, pancakes, and other fall recipes.
