Pumpkin Puree
Making homemade pumpkin puree is a simple and rewarding way to capture the vibrant flavors of autumn while controlling ingredient quality.
Ingredients
Main Ingredients
- 1 medium sugar pumpkin The star of the recipe, provides flavor and texture.
Instructions
Preparation
- Preheat the oven to 350 degrees F and line a baking sheet with foil or parchment paper.
- Carefully cut the pumpkin in half and scrape out the seeds. Cover the pumpkin with tinfoil and place it cut side down on the prepared baking sheet.
Baking
- Bake the pumpkin until fork-tender, about 45 minutes.
- Remove the pumpkin from the oven and cool for 10 minutes.
Blending
- Use tongs or a fork to gently lift the skin off the pumpkin.
- Place the cooked pumpkin pulp (without skin) in a blender or food processor and blend until smooth.
- If the pumpkin puree is too runny, place it in cheesecloth and squeeze to remove excess moisture.
Notes
For best results, choose a heavy, high-quality sugar pumpkin and consider adding a pinch of cinnamon or nutmeg for sweet recipes. Store puree in an airtight container in the refrigerator for up to one week, or freeze for up to six months.