Homemade Pumpkin Puree

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Wash the pumpkin thoroughly. Cut the pumpkin in half lengthwise and remove the seeds and stringy pulp using a spoon. You can save the seeds for roasting later or discard them.

Place the pumpkin halves cut side down on the prepared baking sheet. Roast in the oven for 55-60 minutes, or until the flesh is fork-tender.

Remove the pumpkin from the oven and allow it to cool for 10-15 minutes, until cool enough to handle.

Once cooled, peel off the skin and transfer the pumpkin flesh to a blender or food processor. Blend until smooth and creamy. Alternatively, you can use a potato masher and mash by hand to your preferred consistency.

Use the pumpkin puree immediately in your favorite recipes, or store it in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 3 months.

Cooking Basics