Pumpkin Puree
Make homemade pumpkin puree for pies, breads, soups, and more.
Ingredients
- 1 Pumpkin
- Salt, to taste
Instructions
- Preheat oven to 400℉.
- Carefully cut pumpkin in half and scoop out the insides. The scooped-out insides can be composted or discarded. Alternatively, you could use the seeds to make roasted pumpkin seeds.
- Sprinkle a little bit of salt on the pumpkin.
- Place pumpkin halves cut-side down on a baking sheet lined with parchment paper.
- Bake in oven for 45-60 minutes, until the skin starts to wrinkle and the flesh pulls away from the skin.
- Remove from oven, turn oven off, and let pumpkin cool until it is safe to handle.
- Scoop pumpkin flesh out of the skin and transfer to a food processor. Depending on the size of the pumpkin and the size of the food processor, this may need to be done in batches.
- Puree with food processor until a smooth consistency is achieved. Scrape down sides and stir pumpkin, as necessary, to achieve this smooth consistency.
- Puree may be stored in the fridge for a few days or in the freezer for up to three months. If freezing in jars, ensure the jars are freezer-safe and are straight-sided (and do not have "shoulders", as this can lead to breakage if the puree expands while freezing).
- Homemade pumpkin puree is often a little waterier than store-bought puree, so when adding puree to recipes, adjust accordingly.