It’s that time of year again…pumpkin season. We have pumpkin coffee, pumpkin candles, pumpkin pies, pumpkin ice cream, pumpkin everything! And if you search for pumpkin recipes online, the results are endless. Many of these recipes call for pumpkin puree, but before you go running out to the store to get your stock, let me share with you just how easy it is to make your own pumpkin puree!
HINT: If you’ve ever baked a butternut squash, you’re essentially following the same steps and just pureeing the pumpkin meat at the end for a fresh, delicious base for many of your favorite pumpkin recipes!
DIY Pumpkin Puree
• 1 baking or “sugar” pumpkin, rinsed and dried
1. Preheat oven to 350 degree F.
2. Slice a small piece of skin off the side of the pumpkin so it doesn’t roll while on its side.
3. Cut the top off the pumpkin and then cut it in half.
4. With a spoon or ice cream scoop, remove the seeds and pulp from the center.
5. Place the pumpkin on a baking sheet lined with parchment paper, flesh-side down.
6. Roast in the oven for 30-45 minutes, until the pumpkin is fork tender. Puncture in several places to ensure doneness.
7. Let cool for 1 hour.
8. Once cool, either peel off the skin from the pumpkin or scrape the meat out into a food processor or mixing bowl for use with a hand blender.
9. Process until the flesh is smooth, about 3-4 minutes. If it looks too dry, add in a few tablespoons of water while pureeing.
You can substitute your homemade puree into any recipe that calls for canned pumpkin. If you want to spice it up a bit, try adding a little cinnamon and nutmeg!
TIP: In general, a 3-lb. pumpkin will yield 3 cups of mashed, cooked pumpkin.