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How To Make Homemade Pumpkin Purée

Recipes by Chef Steph

Chef Steph

Homemade pumpkin puree

Enjoy the taste of autumn with our homemade pumpkin puree recipe!

ingredients

Homemade Pumpkin Puree
  • - 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.
Prep time
15 minutes
Cook Time
90  minutes
Serves
8 to 12

Directions

  1. Preheat the oven to 400ºF.
  2. Line a rimmed baking sheet with parchment paper.
  3. Cut the pumpkin in half from top to bottom. If the pumpkin weighs more than 4 pounds, cut it into large wedges.
  4. Scoop out and discard the seeds. Place the pieces cut-side down on the prepared baking sheet.
  5. Roast until it is easily pierced with a knife, 45 to 90 minutes depending on the size and type of pumpkin.
  6. Let cool enough to handle and then scoop the flesh from the shells.
  7. 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.
  8. Press a piece of plastic wrap onto the surface of the purée.
  9. 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.

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