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Pumpkin Puree

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    Instead of roasting just one pumpkin, try two. Kept in the freezer -- the puree will last for up to 6 months.
    Body+Soul, 2007
    • Prep Time 10 minutes
    • Total Time 5 hours
    • Yield Yields about 2 cups
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    Ingredients

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

    Directions

    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.

    Recipe Reviews

    • CupcakeBride
      26 Sep, 2011

      This was the best and easiest way to get fresh pumpkin puree. Makes a huge difference with Pumpkin pie to use this fresh puree instead of canned pumpkin. I will continue to use this recipe every fall. My husband LOVES it.

    • patriciae
      12 Oct, 2008

      my 1st time, after it drains, what do you do next? toss the liquid and keep the rest for the pie I assume?

    • LoracE
      19 Nov, 2007

      Hope that they are ok! I have them in the oven, a Long Island Cheese, and Sugar pumpkin, just exactly what is picture above. They smelt great, and the LI Cheese was extra juicy and very rich orange. I did not use one of the Sugar (orange) pumpkins as it appeared just really dry and not quite as fresh smelling.

    • LoracE
      17 Nov, 2007

      I have several varities of pumpkins, including white, that have set on my porch for about a month. I didn't think that when I set them out with the mums and Halloween decor, that I just might be able to make some good pies with them. Does this sound like that the pumpkins would be okay to use? We have had some 60-70 degree days. I am located near Wichita, KS. Think this will be okay to serve for Thanksgiving?? Thank you--LoracE

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