Pumpkin Puree

Prep: 10

Cook: 30

Total Time: 40

Yield: 4 servings

Course: Condiment

Cuisine: American

Calories: 21kcal

Learn how to make pumpkin puree at home where you control all the ingredients inside and save yourself a few bucks in the process.

Heat the Oven - Set the oven rack to the center position. Heat the oven to 400°F (204ºC). Line a sheet pan with parchment paper or foil. Set aside.
Prepare the Pumpkin - Wash and thoroughly dry the pumpkins. Place them on a sturdy cutting board. Use a chef’s knife to remove the stem, then cut it in half lengthwise.
Remove the Seeds - Use a large spoon to remove the seeds. If desired, wash, separate, and dry the seeds for roasting later.
Roast - Sprinkle the flesh on each side of the pumpkin with salt. Place cut-side down on the tray. Roast until a knife can easily pierce into the flesh, about 30 to 35 minutes, depending on the size. Allow the roasted pumpkin to cool forabout 30 minutes.
Remove the Flesh - Scoop the flesh out of the pumpkin and transfer it to a food processor or blender.
Puree - Process at high speed until pumpkin is smooth, about 3 to 4 minutes.

Yield: A 2 1/2 to 3-pound pumpkin yields 3/4 to 1 cup of puree.
Storing: Store pumpkin puree in an airtight container in the refrigerator for up to 1 week. For longer storage, place it in a resealable plastic bag with the air removed and freeze for up to 3 months.

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Recipe Video