Homemade Pumpkin Puree
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
Homemade Pumpkin Puree
Description
This puree starts by roasting halves of a sugar pie pumpkin, butternut, buttercup, kabocha, or similar squash cut side down on a baking sheet, allowing the flesh to cook until tender. After roasting at 400°F for 40 to 60 minutes, the flesh is cooled and easily separated from the skin by hand. The flesh is then processed in a food processor until silky smooth, producing a puree suitable for pies, soups, or baking.
The puree's texture can be adjusted by straining excess liquid if needed to match canned pumpkin consistency. This method captures the natural sweetness and soft texture of the squash without added ingredients, making it a versatile base for pumpkin dishes.
This puree is ideal for recipes requiring fresh pumpkin and can be stored chilled until use. Choosing the right pumpkin variety ensures a smoother, less fibrous puree with balanced flavor, making homemade puree a convenient and flavorful alternative to canned products.
Ingredients
- 1 pumpkin sugar pie pumpkin, butternut, buttercup or kabocha squash, or large squash
- Avoid large Halloween carving pumpkins because their flesh is too fibrous for a soft puree.
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the squash in half, scoop out the seeds and place cut side down on the baking sheet.
- Roast for 40 to 60 minutes or until the flesh is soft and a fork easily slides in. Let cool for about 1 hour. Use your hands to peel the flesh from the skin and place in a food processor. Puree until smooth, letting your food processor run for about a minute, stopping to scrape down the sides as needed. If your puree is more watery than the texture of canned pumpkin, strain the excess liquid by letting it sit in a fine mesh strainer (or cheesecloth) over a bowl for 30 minutes.
- Chill until ready to use.
User Reviews
Overall Rating
5
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