Roasting a pumpkin for puree is one of the most minimal-effort-for-maximum-gain-over-store-bought things you can do in the kitchen. You don’t even need to bother pre-heating the oven for this pumpkin puree recipe. Turn the oven on, put the pumpkin on a baking sheet and place in the oven.
That’s it, done. We’ll almost. You’ll still need to scoop out the flesh and puree it up after everything is nice and tender, but oh is it so good. Your pumpkin recipes will never be the same again.
Make sure to use pie pumpkins or sugar pumpkins, not the jack-o’-lantern behemoths—those big boys don’t have the best taste or texture. If you are roasting a large heirloom pumpkin, cutting it in half and roasting it on an oiled sheet pan, cut side down, will shorten the cooking time.
Here’s some great Pumpkin Recipes that can up your awesome homemade pumpkin puree:
- Kalyn’s Kitchen Pumpkin Cheesecake and Low Sugar Pumpkin and Apple Crumble
- White On Rice Couple Pumpkin Spice Coffee Cake , Pumpkin Ice Cream and Pumpkin Swirl Brownies
- Two Peas and Their Pod Pumpkin Cinnamon Cookies
See post for additional recipe details.
- 1 small pie or sugar pumpkin (about 3 pounds - 1365g)
- Turn the oven to 375°F (190°C); you do not need to preheat.
- Place the pumpkin on a sheet pan and roast for about 1 hour, until it feels soft when you press its sides. Remove it from the oven and set aside until cool enough to handle.
- Split the pumpkin open and remove all the seeds and stringy bits, then scrape out the flesh. Puree the flesh in a blender or food processor until smooth.
- Pumpkin puree can be stored airtight in the fridge for about 1 week or up to 6 months in the freezer.
Great idea; I bet this is so much better than the stuff that comes in a can. And thanks for the shout-out!