Pumpkin Puree
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5 from 2 reviews
You'll never go back to storebought pumpkin puree! Homemade pumpkin puree made from sweet roasted pumpkins.
- Author: Catherine Zhang
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 3 cups 1x
- Category: Basics
- Method: Easy
- Cuisine: Western
- 1 large pumpkin or 2 small pumpkins (1.5-2 kg / 3.3-4.4 pounds)
- Preheat the oven to 180C/350F and line a large baking tray with parchment paper
- Use a knife to cut the pumpkin in half (if you're using a large pumpkin cut it into quarters)
- Use a spoon to scoop out the pumpkin seeds and discard
- Place the pumpkin halves cut-side down on the lined baking sheet
- Bake the pumpkin for 30-45 minutes, or until the flesh is fork-tender
- Remove from the oven and cool slightly
- Remove the pumpkin skin and place the cooked pumpkin in a food processor or blender
- Blitz the pumpkin until smooth
- If the puree is very runny place the pumpkin in a cheesecloth over a colander to remove some of the excess moisture
- If the puree is too dry had a splash of water as you blitz it