Homemade Pumpkin Purée
Follow this step-by-step guide to making homemade pumpkin purée. Making pumpkin purée is simple and can be made in advance, stored in your refrigerator for up to 4 days and in your freezer for several months.
Ingredients
- 1 Small sugar pie pumpkin
- As Needed olive oil
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 375° F and line a baking sheet with parchment paper.
- Wash and dry your pumpkin and place it on a large cutting board. It helps to place a damp towel underneath the cutting board to prevent the board from sliding around while you are cutting the pumpkin.
- Cut the top off of the pumpkin and then carefully cut the pumpkin in half from top to bottom.
- Scoop out all of the pumpkin seeds and pulp from the center.
- Place on a parchment lined baking sheet and lightly coat with olive oil. Place face down and roast for 50 minutes or until the pumpkin is tender and can easily be pierced with a fork. The larger the pumpkin the longer it will take to fully cook.
- Cool until you are able to safely handle the pumpkin.
- Peel the skin off and place the pumpkin flesh into a food processor or high-powered blender. When using a blender, you may need to add a bit of water to help the blending process.
- Pulse until smooth. If it appears to be watery strain the pumpkin through a fine mesh strainer. If it is too thick add a little water. The pumpkin purée is ready to be used or stored. Enjoy!
Notes
One small sugar pie usually yields me around 2 ½ cups of pumpkin purée. Thickness of the pumpkin wall and size of the pumpkin will yield different results.
Tried this recipe?Let us know how it was!