How to Make Pumpkin Purée
Making your own pumpkin purée isn’t hard, and it makes a big impact on the flavor and texture of your favorite pumpkin recipes!
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
Store your homemade pumpkin purée in a bowl or tupperware in the refrigerator for up to a week. Use it in all your favorite pumpkin recipes!