Pumpkin Purée Recipe
Smooth and creamy homemade pumpkin purée is perfect for pies, soups, and all your favorite fall recipes!
Ingredients
- 1 whole pumpkin I use butternut squash, but any variety works
Instructions
- Preheat the oven to 350°F (180°C).
- Wash the pumpkin and cut it in half.
- Scoop out the seeds and stringy fibers with a spoon.
- Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper.
- Add a little water to the baking sheet to prevent burning.
- Roast in the oven for 45-60 minutes, until the pumpkin is soft and can be easily pierced with a fork.
- Remove the pumpkin from the oven and let it cool slightly.
- Scoop out the flesh from the skin using a spoon.
- Blend the flesh in a blender or food processor until smooth.
Notes
Storage:
- In the fridge: Store purée in an airtight container for up to 3-4 days.
- In the freezer: Portion the purée into containers or freezer bags and store for up to 3 months.
Tips:
- Pumpkin Variety: Butternut squash is great for smooth purée, but sugar pumpkins also work well.
- Roasting Tip: Adding a bit of water to the baking sheet helps keep the pumpkin moist while roasting.
- Use It Later: Freeze small portions of purée to have on hand for quick recipes.
Tried this recipe?Let us know how it was!