How to Make Pumpkin Puree
Serves 6
10 mins prep
45 mins cook
55 mins total
Learn how to make pumpkin purée, from scratch with just one ingredient. This easy no frills pumpkin puree recipe can be used for both sweet and savory recipes and is way better than the canned stuff!
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Cut the pumpkins in half horizontally and scoop out the seeds and as much of the stringy insides as possible, using hands or a spoon. Discard the seeds or make roasted pumpkin seeds.
Place the pumpkin halves flesh side down on the prepared sheet pans and bake for 45 minutes to an hour until tender. Press on the sides to see if they are soft and tender.
Remove the pumpkins from the oven and allow them to cool for 10 minutes.
Once they are cool enough to handle, peel the skin off of the pumpkins or use a spoon to scoop out the flesh from the skin.
Place the roasted pumpkin flesh into a food processor or blender and pulse or blend on low until smooth.
Use the puree immediately or cool completely and store for use later. (see instructions below)
