3 Steps for Making Fresh Homemade Pumpkin Purée from Scratch

Directions

1. Cut the pumpkin in half and remove the seeds and stringy fibers. Reserve the seeds for later use—if you're not ready to process them, store the seeds in a covered bowl in the fridge for up to a few days.
2. Preheat your oven to 400°F. Arrange the pumpkin halves cut-side up in a baking dish and roast for roughly one hour, or until the flesh is very tender. Allow the pumpkin to cool, then scoop out all the soft flesh, leaving only the rind. If you encounter thick areas that are hard to scrape, return the pumpkin to the oven for additional roasting.
3. Transfer the scooped pumpkin flesh to a food processor or food mill and blend until completely smooth. Immediately refrigerate the purée; it will keep for a few days in the fridge or for a couple of months in a sealed container in the freezer. When you're ready to use it, you may notice water has separated—simply drain it off before adding the purée to your recipe.