Pumpkin Purée

Pumpkin Purée

Learn how to make homemade pumpkin purée from scratch with just one ingredient and a few simple steps.

55 min Serves 4 - 5 c. Easy American

Our own summary of the original by Lena Abraham — the full post and photos live at delish.com.

This recipe shows you how to turn a small sugar pumpkin into smooth, homemade purée. Roast the pumpkin halves until tender, then blend the flesh until creamy. For baking, strain the purée through cheesecloth to remove excess moisture.

Directions

Set your oven to 400°F and line a medium baking sheet with parchment paper.

Slice the pumpkin in half from top to bottom, then remove the seeds with a spoon. Place the halves cut-side down on the prepared sheet and bake until the flesh is tender and starts to separate from the skin, which should take 35 to 55 minutes depending on the pumpkin's size.

Scoop out the cooked flesh with a spoon and transfer it to a food processor. Blend until the mixture is completely smooth.

If you plan to use the purée in baked goods, strain it through cheesecloth before adding it to your recipe.