How to Make Pumpkin Puree
There’s something magical about the rich, velvety texture of homemade pumpkin puree that store-bought versions just can’t match. In just 50 minutes, you can transform a simple pumpkin into a silky-smooth base perfect for pies, soups, or lattes.
Ingredients
- 1 pumpkin or large squash (sugar pie pumpkin, butternut, buttercup or kabocha 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.
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