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Pumpkin Puree for Pumpkin Pecan-Praline Pie


This recipe for pumpkin puree, courtesy of chef Paul Bergeron, is used to make his delicious Pumpkin Pecan-Praline Pie.

  • Yield: Makes 1 1/2 pounds

Source: The Martha Stewart Show, Episode 3037


  • 7 to 8 pounds Long Island Cheese or sugar pumpkins, washed and stems removed


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

  2. Cut pumpkins in half crosswise; scoop out seeds and discard. Place pumpkin halves, flesh side down, on prepared baking sheets. Transfer to oven and roast until easily pierced with a knife, about 1 hour. Let cool slightly.

  3. When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin. Place pumpkin flesh in the bowl of a food processor; process until smooth.

  4. Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight. Discard liquid. Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.

Reviews Add a comment

  • aprilhinks
    27 NOV, 2011
    Great and easy! Thanks!
  • jessieak
    26 NOV, 2009
    Straining is only necessary for certain pumpkins, like 'Long Island Cheese' (a Cucurbita moschata cultivar that's not specifically bred for pie). True pie pumpkins, like 'Small Sugar', 'Baby Pam' or 'Pik-a-Pie', require no straining whatsoever.
  • toddym
    18 NOV, 2007
    I agree with Norm. I can't tell you how many times I have had to dab up the excess moisture from the top of my fresh pumpkin pies. Thank you so much. Toddy
  • Norm
    16 NOV, 2007
    draining the pumpkin is a great idea.