Homemade Pumpkin Puree | How To Make Pumpkin Puree
Servings: 6 cups
Ingredients
- 1 4-6 pound Pumpkin halved, strings and seeds roved
- 1 tsp Kosher Salt optional
Instructions
- Select the Right Pumpkin. Choose small sugar pumpkins or pie pumpkins for the best flavor and texture.
- Cut and Clean. Cut the pumpkin in half and scoop out the seeds and stringy bits.
- Preheat the Oven. Preheat your oven to 375°F.
- Prepare for Roasting. Place the pumpkin halves cut side down on a baking sheet lined with parchment paper.
- Roast. Roast in the preheated oven for 45-60 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
- Cool and Scoop. Let the roasted pumpkin cool slightly, then scoop the flesh into a food processor.
- Puree. Blend until smooth. If the puree is too thick, you can add a bit of water to achieve the desired consistency.
- Strain (optional). For an even smoother texture, strain the puree through a fine mesh sieve.