I used to think I didn’t like pumpkin, but this pumpkin purée made me totally rethink it. When I made my own homemade pumpkin purée, the flavor was so much more delicate and I felt better about eating it. It does take a bit of time, but not active time (aka, you can get a lot of other things done at the same time, which is a must for me). Plus, pumpkin purée freezes well, so you can make a big batch of this and save it all season long.
Ingredients
1 medium pumpkin (the bigger ones are more watery/less flavorful)
Directions
Preheat the oven to 400°F and line two baking sheets with parchment paper.
Using a sharp knife, cut the pumpkin in half.
Remove the seeds and save them to make my perfect pumpkin seeds.
Place the pumpkin halves on the baking sheet (you can use one sheet if they fit). You’ll see liquid forming under the pumpkin as it cooks, this is totally normal!
Bake for an hour (depending on the pumpkin’s size), until the pumpkin is soft.
Remove the baking sheets from the oven and let cool.
Once you’re able to safely handle the pumpkin, remove the skin and place the flesh in a food processor.
Process the pumpkin until it’s totally smooth and transfer to a fine-mesh strainer over a large bowl.
Let the purée drain for about 30 minutes to remove any excess liquid. Use to make a Maple Pumpkin Doughnut Loaf or place in a freezer-safe bag and freeze for later.
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