Pumpkin Puree

Making your own pumpkin puree at home is an easy and rewarding way to enjoy the vibrant flavor of fresh pumpkin, especially when pumpkin season is in full swing. While canned pumpkin puree is convenient, homemade pumpkin puree has a deeper, more natural sweetness and a richer texture that can elevate your fall recipes. Whether you’re baking pies, making soups, or blending into smoothies, homemade pumpkin puree is a versatile ingredient that captures the essence of autumn. With just a few simple steps, you can transform a fresh pumpkin into velvety puree that can be used in all your favorite fall dishes. The best part? You control the quality of the pumpkin, and it’s so much easier than you might think!

Ingredients:

• 1 small sugar pie pumpkin (or any pumpkin variety suitable for baking, such as “Cinderella” or “Fairytale”)
• Water (for roasting or steaming)

Instructions:

1. Prepare the pumpkin: Start by preheating your oven to 375°F (190°C). Wash the pumpkin thoroughly to remove any dirt or debris. Slice the pumpkin in half from top to bottom, using a sharp knife. Use a spoon to scoop out the seeds and stringy pulp from the center. You can save the seeds to roast later if you’d like!
2. Roast the pumpkin: Place the pumpkin halves cut side down on a baking sheet lined with parchment paper or aluminum foil. Add about 1/4 inch of water to the baking sheet to help steam the pumpkin and keep it from drying out. Roast the pumpkin in the preheated oven for 45-60 minutes, or until the flesh is tender and easily pierced with a fork. The time will vary depending on the size and variety of your pumpkin.
3. Cool the pumpkin: Remove the pumpkin from the oven and let it cool for about 10 minutes. Once it’s cool enough to handle, use a spoon to scoop out the soft flesh from the skin. Discard the skin.
4. Puree the pumpkin: Transfer the pumpkin flesh to a food processor or blender and process until smooth. You may need to scrape down the sides a few times to ensure the puree is uniform. If the mixture seems too thick, you can add a small splash of water or a little more liquid from the baking sheet. For an extra silky texture, you can also pass the puree through a fine-mesh sieve.
5. Store the pumpkin puree: Once the puree is smooth, transfer it to an airtight container. Homemade pumpkin puree can be refrigerated for up to a week or frozen for up to 3 months. If you’re freezing it, consider portioning it out into smaller containers or freezer bags for easy use in future recipes.