Description
How to Make Pumpkin Puree – an easy, step-by-step tutorial that teaches you how to make your own homemade pumpkin puree! So easy!
Ingredients
- (2) 4-6 pound baking pumpkins
- kosher salt
Instructions
- Preheat oven to 400 degrees F.
- Rinse pumpkins and wipe dry with clean paper towels.
- Standing the pumpkin upright, cut a thin slice off of the side so that you can lay it on its side flat without worrying about it rolling.
- Using a large, sharp knife, cut lengthwise through the pumpkin (but not the stem, it’s too thick).
- Once you have cut all the way through the pumpkin, pull the two sides apart at the bottom and the stem should break apart resulting in two complete halves.
- Use a spoon to scoop out the seeds and strings (use the seeds to make Roasted Pumpkin Seeds!).
- Sprinkle the flesh with a little kosher salt.
- Place the pumpkins cut-side down on a parchment-lined baking sheet.
- Roast for 40-45 minutes or until the pumpkins are soft enough to pierce with a fork.
- Remove from the oven and let cool.
- Once pumpkins are cool, scoop out the flesh with a spoon.
- Discard the empty pumpkin shells and place the scooped out flesh into a food processor or blender. Blend on high until the pumpkin flesh is smooth.
- Use in your favorite pumpkin recipe!
Notes
- Storage: place in an airtight container and store for up to 1 week.
- Freeze: let the pumpkin cool, place in an airtight container or freezer-safe bag for up to 3 months – just be sure to leave space at the top for expansion.
- Pumpkin Seeds: highly recommend making some Roasted Pumpkin Seeds after scooping them out!
- Pumpkin Recipes: we love making homemade pumpkin pie, pumpkin muffins and pumpkin spice lattes!
- Large Pumpkins: we used smaller, baking pumpkins for the recipe but you can use large pumpkins too! Just adjust your cooking time and know that they might have a slightly different taste or texture – all pumpkins are different.