To make this simple recipe for pumpkin purée, start with a sugar pumpkin or cheese pumpkin for the best results. Halve the pumpkin and roast until tender, then process until smooth, and strain to ensure a consistent texture. Freeze the purée and it will keep for up to six months, so you can enjoy your favorite pie, bread, or other beloved pumpkin recipes well into the spring.

Body+Soul, October 2007

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Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
5 hrs
Yield:
Yields about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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 purée will last for up to 6 months.

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