How to Make Pumpkin Puree

Learn how to make silky homemade pumpkin puree from a fresh sugar pumpkin with this easy step-by-step guide.

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Our own summary of the original by Joanne Ozug — the full post and photos live at thepioneerwoman.com.

Making your own pumpkin puree is simple and rewarding. Start with a 3-pound sugar pumpkin, roast it until tender, then blend the flesh into a smooth puree. Use it in pies, soups, or any recipe calling for pumpkin.

Directions

Set your oven to 375°F to preheat.

Rinse the pumpkin to clean off any exterior dirt. Cut off the stem, then slice the pumpkin in half from top to bottom.

Using a melon baller, scoop out all the seeds and fibrous strands from the center of each half.

Arrange the pumpkin halves cut-side down on a baking sheet. Roast for about 45 minutes, until the skin looks dark and wrinkled. Turn the halves over; the flesh should be very tender.

Spoon all the cooked pumpkin flesh out of the skin and place it in a food processor. Blend for about 30 seconds until the puree is completely smooth. Your pumpkin puree is now ready to use.