Enjoy the taste of autumn with our homemade pumpkin puree recipe!
INGREDIENTS:- Be sure to use a pumpkin made for eating, such as a pie pumpkin, sugar baby, or cheese pumpkin.
- Most winter squashes, like butternuts, make good “pumpkin” purée as well.
- Do not use large Halloween pumpkins; they are meant only for carving, and will taste flavorless, stringy, and watery.
- Preheat the oven to 400ºF.
- Line a rimmed baking sheet with parchment paper.
- Cut the pumpkin in half from top to bottom. If the pumpkin weighs more than 4 pounds, cut it into large wedges.
- Scoop out and discard the seeds. Place the pieces cut-side down on the prepared baking sheet.
- Roast until it is easily pierced with a knife, 45 to 90 minutes depending on the size and type of pumpkin.
- Let cool enough to handle and then scoop the flesh from the shells.
- Purée the flesh in a food processor or force it through a food mill into a bowl. The purée must have the thick, firm consistency of canned pumpkin. If it is too watery, spoon it into a sieve lined with a couple of layers of white paper towels or a large coffee filter set over a bowl.
- Press a piece of plastic wrap onto the surface of the purée.
- Refrigerate overnight. Discard the collected liquid. Store covered and refrigerated for up to 3 days or frozen in an airtight container for up to 3 months.
