Homemade Pumpkin Puree: Your Secret Weapon for Fall Baking

👩‍🍳 Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
2. 2

   Wash the pumpkin thoroughly. Carefully cut the pumpkin in half using a large, sharp knife. If it's difficult to cut, you can microwave it for 30-60 seconds to soften the skin slightly.
3. 3

   Using a sturdy spoon or ice cream scoop, remove all the seeds and stringy fibrous bits from both halves. You can save the seeds for roasting later.
4. 4

   Lightly brush the cut sides of the pumpkin halves with olive oil or cooking spray, if using. Place them cut-side down on the prepared baking sheet.
5. 5

   Roast for 45 minutes to 1 hour, or until the pumpkin flesh is very tender and easily pierced with a fork. The skin may appear slightly browned or shriveled.
6. 6

   Remove the baking sheet from the oven and let the pumpkin halves cool until they are comfortable enough to handle, about 15-20 minutes.
7. 7

   Once cooled, scoop the soft cooked pumpkin flesh away from the skin using a spoon. Discard the skin.
8. 8

   Transfer the pumpkin flesh to a food processor or a high-powered blender. Process until completely smooth. You may need to stop and scrape down the sides a few times to ensure an even consistency. Do not add water.
9. 9

   To drain excess moisture, line a fine-mesh sieve with 2-3 layers of cheesecloth or a clean kitchen towel. Place the sieve over a bowl. Spoon the pureed pumpkin into the lined sieve.
10. 10

    Allow the puree to drain for at least 30 minutes, or up to several hours in the refrigerator, gently pressing occasionally with the back of a spoon to encourage liquid release. The goal is a thick, concentrated puree.
11. 11

    Transfer the drained pumpkin puree to an airtight container. Use immediately or store as directed.