Pumpkin Puree

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
Pumpkin Puree

Source: The Martha Stewart Show, November Fall 2007


  • 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.

Cook's Notes

Store frozen up to one month.


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