Name: Pumpkin Puree
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Western
Ingredients: 1 large pumpkin or 2 small pumpkins (1.5-2 kg / 3.3-4.4 pounds)

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

Ingredients

Scale

1 large pumpkin or 2 small pumpkins (1.5-2 kg / 3.3-4.4 pounds)

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Instructions

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

Keywords: pumpkin, squash, fall, halloween, thanksgiving, puree, pumpkin purée

Find it online: https://zhangcatherine.com/pumpkin-puree/