Homemade Pumpkin Puree
Homemade pumpkin puree is a fresh, versatile ingredient for pies, soups, and more, providing a rich flavor and texture to enhance your dishes.
Ingredients
Main Ingredients
- 1-2 pieces Pie Pumpkins (sometimes called sugar pumpkins) Choose smaller pie pumpkins for better flavor and sweetness.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut your pumpkin in half and scoop out the seeds. (Optional: Roast the seeds for a snack.)
Roasting
- Place the pumpkin halves cut side down on the baking sheet and roast for 45-60 minutes until easily poked with a fork.
- Remove the pumpkin from the oven and allow it to cool completely.
Pureeing
- Use a spoon to scoop out the softened flesh from the pumpkin and discard the skin.
- Press the pumpkin flesh through a potato ricer or blend it in a food processor until smooth, scraping off fibrous bits as needed.
Storage
- Store the pureed pumpkin in an airtight container in the refrigerator or freeze it in a freezer bag.
Notes
Store your homemade pumpkin puree in an airtight container in the refrigerator for up to a week. If not using right away, freeze it in a freezer bag for up to three months. Label the bag with the date.