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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 Note

Store frozen up to one month.

Reviews (4)

  • 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.


  • Norm 16 Nov, 2007

    draining the pumpkin is a great idea.

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