How to Make Pumpkin Puree
 
Prep time
Cook time
Total time
 
Serves: 1¾ cup
Ingredients
  • 1 smallish pumpkin (or more depending on desired final amount)
  • water, optional
Instructions
  1. Preheat the oven to 350°F/180°C.
  2. Cut the top of the pumpkin off near the stem. About 1" of the top cut off is fine.
  3. Cut the pumpkin in half.
  4. Use a spoon to scoop out all the seeds and inner gunk. You can throw this away or set the seeds aside to roast if you like that.
  5. Cut the cleaned pumpkin in half again so you have 4 pumpkin quarters.
  6. Put the pumpkin quarters on to a roasting pan.
  7. Roast the pumpkin for 45 minutes or until you can easily stick a fork into the flesh.
  8. Remove the pumpkin from the oven and let cool until you can safely handle them.
  9. Use a knife, a peeler, or your hands to remove the pumpkin skin. It will mostly come off easily, and where it's difficult just use a peeler.
  10. Put the pumpkin flesh into a food processor and blend until smooth. If you notice your pumpkin is too dry then you can add 1 tablespoon of water at a time until you have your desired consistency. (I added 2 tablespoons of water) If you're finding your pumpkin is too wet you can strain off some of that liquid after you're done with the food processor.
  11. Transfer your pumpkin puree to a bowl if you're going to use immediately or store in an air tight container in the refrigerator if you'll be using it later.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/11/05/how-to-make-pumpkin-puree/