How to Make Pumpkin Puree From a Regular Pumpkin
Make homemade pumpkin puree from a regular fresh pumpkin by roasting it until fork-tender, removing the skin and blending the cooked flesh until smooth. Use it right away in baking and savory recipes, or freeze it in recipe-ready portions for later.
Yield: 1 Batch
Equipment
- Butchers Knife
- Large Baking Tray
- parchment paper Optional
- Food Processor
- Paring Knife
- Fork
Materials
- 1 Pumpkin
Instructions
- Preheat the oven to 350°F.
- Wash the outside of the pumpkin under cool running water and dry it thoroughly.
- Place the pumpkin on a sturdy cutting surface. Using a large, very sharp knife, begin cutting near the stem and gradually work the knife through the rind and thick pumpkin flesh.
- Continue cutting around the pumpkin from the stem, down toward the blossom end, around the bottom and back up the opposite side until you have cut all the way around.
- Pull the pumpkin halves apart.
- Use a large tablespoon to scoop out the seeds and loose stringy pulp. Set the seeds aside so you can clean and roast them later for a snack. Do not worry if a few strings remain attached because they are easier to remove after roasting.
- Cut each pumpkin half into smaller sections that will fit comfortably on your baking sheet. I usually cut mine into quarters, but a very large pumpkin may need to be divided into more pieces.
- Line a large baking sheet with parchment paper for easier cleanup and arrange the pumpkin pieces on the pan without stacking them.
- Fill an oven-safe 9×13-inch baking dish with water and place it on a lower oven rack to add moisture while the pumpkin roasts.
- Roast the pumpkin for 40 to 45 minutes, then begin checking for doneness.
- Test with a regular dinner fork. The skin should look browned and wrinkled, and the fork should pass easily through both the skin and pumpkin flesh. If the pumpkin is still firm, continue roasting until completely tender.
- Remove the pumpkin from the oven and let it cool until the pieces are comfortable to handle.
- Use a small paring knife to lift and remove the roasted pumpkin skin. Gently scrape away any remaining stringy pulp.
- Cut the peeled pumpkin flesh into chunks that will fit easily into your food processor or blender.
- Working in batches, add about four or five pieces of pumpkin at a time. Process on high for a couple of minutes, then continue processing until completely smooth and baby-food-like in texture.
- Transfer each finished batch to a large bowl and repeat with the remaining pumpkin.
- Stir all of the finished puree together so the moisture is evenly distributed.
- Use immediately, or allow the puree to cool completely before freezing.
- To freeze, measure the puree into 2-cup portions and spoon it into freezer bags. Press out excess air, seal, label with the amount and date, and freeze flat.
- Thaw frozen pumpkin puree in the refrigerator before using. Stir well after thawing.
If the pumpkin is unusually dry and the blades are having trouble moving the mixture, add about ⅛ cup water at a time, using only as much as needed. Most pumpkins will not need added water.
If the puree seems watery and you are using it for baking, drain away some of the excess moisture before measuring.