Have you ever made your own pumpkin purée to use in recipes? Honestly, it makes a big difference! I always use a homemade purée in all my pumpkin recipes in the fall.
Making your own pumpkin purée isn’t hard, and I highly recommend you give it a try. Just be sure to buy the right kind of pumpkin – it should be called a “pie pumpkin” or “sugar pie pumpkin”. These are smaller and sweeter than your typical Halloween carving pumpkin, with thicker flesh.
All you need to do is chop your pumpkin in half, scoop out all the seeds, place them face down on a sheet pan, and roast them in a 375 degree oven for about 40 minutes, or until they’re easily pierced with a knife.
Then, add the flesh to a food processor and puree until all the chunks are gone. I also like to place the purée over a fine mesh sieve for about 30 minutes to eliminate any excess moisture. Sometimes, there isn’t much moisture that drips out, as it can vary depending on each pumpkin. You’ll end up with a vibrant pumpkin purée that’s packed full of both flavor and nutrients.
How to Make Pumpkin Purée
Ingredients
- 1 sugar pie pumpkin
Instructions
- Using a large, very sharp knife, carefully chop pumpkin in half from stem to bottom. Scoop out all of the seeds using the side of a spoon or a melon baller.
- Place pumpkin halves facedown on a sheet pan, and roast them in a 375° F oven for about 40 minutes or until they’re easily pierced with a knife.
- Turn pumpkin halves over and allow them to cool.
- Peel or scoop pumpkin flesh away from the skin and add the flesh to a food processor, discarding the skin. Purée until all the chunks are gone and you're left with a very smooth paste.
- Place the purée over a fine mesh sieve, placed over a bowl, for about 30 minutes to eliminate any excess moisture.
Notes
Did you try this recipe?
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