New This Month

Easy Pumpkin Puree

Instead of roasting just one pumpkin, try doing two at one time so you can have pumpkin puree even in May.

  • Prep:
  • Total Time:
  • Yield: Yields about 2 cups

Photography: Manuel Rodriguez

Source: Body+Soul, October 2007


  • 1 sugar pumpkin (3 1/2 to 4 pounds)


  1. Preheat oven to 400 degrees. Snap off the pumpkin's stem and halve the gourd lengthwise. With a spoon or melon baller, remove seeds and rinse for roasting or discard.

  2. Place pumpkin halves cut-side down on a large rimmed baking sheet. Roast until tender, about 1 hour.

  3. When cool enough to handle, scoop out cooked pumpkin flesh; discard skin. Transfer pumpkin flesh to a food processor; process until smooth.

  4. Set a colander in a large bowl and line with a double-layer of cheesecloth. Place pumpkin puree in cheesecloth. Cover with plastic wrap and place in refrigerator to drain, at least 4 hours, and up to 3 days.

Cook's Notes

Kept in the freezer, the puree will last for up to 6 months.

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