Skip the canned stuff and try making homemade pumpkin purée for your favorite holiday recipes!
- 1 sugar pumpkin (also known as “pie pumpkin”)
- Wash the pumpkin well before cutting it open. Use a sharp knife to cut off the stem end of the pumpkin. Discard the stem.
- Cut the pumpkin in half to expose the seeds and membrane.
- Use a spoon to scrape out the seeds and membrane. Save the seeds for roasting if you wish.
- Be sure to scrape out as much of the stringy membrane as possible as it is fibrous and tough.
- Cut each pumpkin half into quarters.
- Place the cut pumpkin quarters on a parchment paper-lined baking sheet. Do not season or pour any oils over the pumpkin.
- Place the pumpkin into a preheated 375° oven and roast for 25-30 minutes, until the flesh is light golden at the edges and can be easily pierced with a sharp knife.
- Remove the cooked pumpkin from the oven and let it cool for 10-15 minutes, or until it is easy to handle.
- Use a knife to carefully peel away the skin from the flesh. It should slip off easily. Discard the skin.
- Cube the cooked pumpkin flesh into 2-inch pieces.
- In the work bowl of a food processor, pulse the pumpkin flesh with a few teaspoons of water until it reaches a smooth consistency. Add water 1 teaspoon at a time to prevent the purée from becoming too wet. You may need to work in batches depending on how large your food processor is and how much pumpkin you have cooked.
- Transfer the pumpkin purée to a bowl and package it for freezing or use immediately per the recipe instructions.
- The amount of cups of purée you will get will depend on the size pumpkin(s) you use. The amount of water you use to add moisture to the purée will vary on how dry the pumpkin flesh is after roasting. Add the water 1 teaspoon at a time to ensure you don’t add too much at once. Refer to the picture collage above as you follow the recipe.
- Pumpkin purée can be frozen for up to 2 months.
- I like to freeze my pumpkin purée in quart-size plastic storage bags so they lie flat and take up less space in the freezer. To thaw, take the purée out of the freezer the day before you want to use it and place it in the refrigerator overnight. Let the purée come to room temperature before using it in a recipe.