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Follow these steps to create your own homemade pumpkin puree to use in pie, breads, and more! The process is incredibly easy, it just takes a little bit of time. A 4-pound pumpkin will yield about 2.5 cups of puree.
What You'll Need:
1 sugar pumpkin (sometimes called a pie pumpkin), 3.5-4 pounds
Step 1
Preheat oven to 375 degrees Fahrenheit.
Remove the stem from your pumpkin. I found the easiest way to do this was with a cleaver, but if you don't have one, use a sharp knife and some muscle :)
Step 2
Cut the pumpkin in half lengthwise, and scoop out the seeds and guts. I used a cookie scoop for this job, but you could easily use a spoon as well. If you are the type of person who likes to save and roast your seeds, don't throw them away!
Step 3
Place your pumpkin halves cut-side down on a baking sheet lined with aluminum foil for easier clean-up. Roast in oven for 45 minutes.
Step 4
After 45 minutes, check pumpkin halves with a skewer. If the skewer slides through the skin and flesh with no resistance, they are ready to flip. If you meet resistance, continue to roast, checking every 5 minutes until your skewer slides easily through.
Step 5
Flip pumpkin halves over and continue to roast for an additional 30 minutes. Remove from oven and let cool slightly before using a spoon to scoop the cooked flesh out of the pumpkin halves. Discard skin.
Step 6
Add pumpkin to a food processor (or blender), and puree until smooth.
Step 7
Set a fine mesh strainer over a bowl and add your pureed pumpkin to the strainer. Allow to drain for 1 hour before using or storing.
Store in the refrigerator for up to 4 days, or in a flattened freezer storage bag in the freezer for up to 2 months.
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