1 whole sugar pumpkin
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.
- 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.