Homemade Pumpkin Purée
Posted: | Categories: How-To's | Tags:cooking 101 gluten-free Vegan
Homemade Pumpkin Purée
Melissa Ben-Ishay
Savory Recipes
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.
