Description
Learn how to make smooth, homemade pumpkin purée from scratch using a simple roasting method. This recipe guides you through selecting a pie pumpkin, roasting it to bring out its natural sweetness, and pureeing it into a versatile base perfect for pies, soups, and more.
Ingredients
Scale
Ingredients
- 1 pie pumpkin (2 ½ to 3 ½ pounds)
- 1 tablespoon oil (olive or avocado)
- ¼ teaspoon salt
Instructions
- Preheat oven: Preheat your oven to 400°F (204°C) to prepare for roasting the pumpkin evenly.
- Prepare the pumpkin: Cut the pumpkin in half lengthwise, stopping just before the stem. Use your thumbs to pull the halves apart. Remove the stem by making an incision at its base with a knife, then snapping it off. Scoop out all seeds and stringy fibers with a large spoon. Save seeds if desired for roasting.
- Roast the pumpkin: Rub 1-2 teaspoons of oil evenly over the inside surfaces of each pumpkin half and sprinkle each with about ⅛ teaspoon of salt. Place the halves cut side down on a parchment-lined baking sheet. Roast in the oven for 40 to 60 minutes until the edges begin to caramelize and the flesh is tender.
- Cool and remove skin: Once roasted, let the pumpkin cool until it is safe to handle. Then either pinch and peel the skin away from the flesh or scoop out the flesh using a spoon.
- Make the purée: Transfer the pumpkin flesh to a food processor or high-speed blender. Blend for 2 to 3 minutes, stopping to scrape down the sides every 20 to 30 seconds, until the purée is completely smooth with no lumps.
Notes
- Select a pie pumpkin rather than a large carving pumpkin for a sweeter, less watery purée.
- Roasting face down helps caramelize the edges for a richer flavor.
- Purée can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months.
- Save the seeds for homemade roasted pumpkin seeds as a tasty snack.
- Use pumpkin purée as a base for pies, soups, breads, and other seasonal recipes.
