How to Make Pumpkin Puree

Amy

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.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 0

Ingredients Method

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.

Method

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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