Ingredients
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1 whole sugar pumpkin
Directions
Pumpkin Puree
is usually the most I need in the fall season. I am big fan of pumpkin pie and when I can get a good quality of pumpkin on the market, that convinced me to make my own pumpkin puree and so worth the effort. This recipe requires only a whole pumpkin and just you are looking around 40-50 minutes of roasting time, and it makes the whole house smell amazing.
The best type for pumpkin puree is called a sugar pumpkin or pie pumpkin. Sugar pumpkins are naturally sweeter and are the smoothest when pureed so they’re the best choice. So you can forget your jack-o-lantern type pumpkin because it will not be as sweet or smooth.
Note:
- You can simply mash the roasted pumpkin flesh with a potato masher, or move it through a potato ricer, or process it through a food mill.
- Store the pumpkin puree in food-safe containers in the fridge for up to 1 week or freeze for up to 3 months.
Steps
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1
Done
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Rinse and slice a small bit away from the stem. Cut the pumpkin in half. Scrape and scoop out the seeds and any stringy flesh from the center. You don't have to be too thorough with this. Place all the seeds into a bowl (you can roast them later) |
|
2
Done
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Place pumpkin on a baking pan face up and roast in a 200°C oven for 40-50 minutes, or until pumpkin is fork-tender. |
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3
Done
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Once the pumpkin is roasted, let it cool at room temperature. |
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4
Done
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Dump the pureed goodness into a bowl. You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use. |
