Easy Pumpkin Puree
- PREP 10min
- COOK 50min
- TOTAL 1hrs
Skip the canned pumpkin and make your homemade pumpkin puree instead. It’s easy, smells incredible, and works perfectly in your favorite pumpkin recipes. Look for baking pumpkins, often labeled “sugar pumpkins” or “pie pumpkins.” There’s lots of variety, so if you buy directly from the farmers at farmer’s markets, ask them which pumpkin works best for your needs. This method also works with most winter squashes (the baking time might be slightly shorter).
You Will Need
1 small baking pumpkin, 4 to 6 pounds
Fine sea salt, optional
Directions
Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
Rinse and pat dry the pumpkin. Cut one side of the pumpkin from the stem down to the bottom of the pumpkin, but don’t try to cut through the stem (it’s too hard). Remove the knife, rotate the pumpkin to the opposite side, then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.
Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt, then place cut side down onto the baking sheet.
Bake until the pumpkin until the pumpkin is easily pierced with a knife in several places, and the flesh pulls away from the skin, 45 to 60 minutes.
Cool until you can safely handle the halves, then scoop the soft flesh into a food processor. Depending on your pumpkin size, you may need to do this in two batches.
Process until very smooth, 3 to 5 minutes.
Adam and Joanne's Tips
- Storing: Store homemade pumpkin puree in food-safe containers in the fridge for up to 1 week or freeze for up to 3 months.
- Cutting the pumpkin: Before cutting in half, if the pumpkin doesn’t sit steady, slice a small bit away from the bottom so that it does.
- The nutrition facts provided below are estimates.