Homemade Pumpkin Puree
Deliciously smooth and easy homemade pumpkin puree, perfect to use in all the fall pumpkin recipes.
Equipment
- food processor
- baking sheet
- silicone mat or parchment paper
Ingredients
- 1 pie pumpkin (however many you want to make)
Instructions
- Preheat the oven to 400℉. Wash the outside skin and stem of the pumpkin(s) ensuring dirt and grime are washed away. Pat dry.
- Cut pumpkin(s) in half and clean out the seeds by using a spoon to scoop them out. Don't worry about the stringy flesh, just focus on removing the seeds only.Tip: Use the stem as a guide to cut the pie pumpkin in half. Cut downwards on each side of the stem, then pull the two halves apart.
- Line a large baking sheet with a silicone mat or parchment paper to avoid the pumpkin from sticking to the pan. Lay the pumpkin halves face down so that the flesh is facing the pan and the skin is facing up.
- Bake the pumpkin halves for approximately 50 minutes. Note: It will be easy to test when the pumpkin is thoroughly roasted by taking a fork and lightly poking the skin. The pumpkin will be very tender and the fork should easily slide through. The pumpkin skin should also be extremely easy to peel off. It should just fall away from the flesh. If the skin doesn't easily peel off, then you may need to bake a little longer. It is recommended to let the pumpkins cool before attempting to remove the skin because the pumpkin(s) will be extremely hot! Use caution!
- Let roasted pumpkin(s) cool at room temperature. Once the pumpkin is cool to the touch, remove the skin completely separating it from the flesh.
- Place the pumpkin flesh into a food processor. Process the pumpkin on the puree setting for about 45-60 seconds until the roasted pumpkin flesh turns into a smooth pumpkin puree. Make sure to scrape the sides down as needed to ensure all of the pumpkin flesh is processed. Note: Store pumpkin puree in an airtight container in the refrigerator or in a freezer bag in the freezer.
Notes
** I recommend roasting a couple pie pumpkins at once so that you have pumpkin puree to store for later use. Each 1 lb of raw pumpkin will create equal parts roasted pumpkin puree. Pie pumpkins range in size from around 2-5lbs, so it is important to note that each pumpkin will yield a different amount of puree. It is difficult to tell exactly how much cooked puree each pumpkin will produce because the water content in each pumpkin contributes to the weight of the pumpkin as well. Generally, in my experience with the pie pumpkins I use; I typically get around 2+ cups of pumpkin puree per pie pumpkin, but you could get more depending on the size of your pumpkins and how many you roast.
Tried this recipe?Let us know how it was!
