How To Make Pumpkin Puree
Pumpkin Puree Recipe
Prep Time
20 mins
Cook Time
40 mins
Resting time
1 hr
Total Time
1 hr
 

How To Make Pumpkin Puree

Keyword: pumpkin, pumpkin puree
Servings: 2 pounds
Author: Lyne
Ingredients
Ingredients
  • 1 4 to 6-pound small baking pumpkin, rinsed and dried
  • Kosher salt
Instructions
Intructions
  1. Heat the oven to 400 degrees F.
  2. Remove the stem and cut a small square hole in the centre at the bottom of the pumpkin. Split the pumpkin in half from top to bottom, using a large cleaver and a mallet or a pumpkin knife.
    How To Make Pumpkin Puree
  3. Scoop out the seeds and fibre with a metal spoon or ice cream scoop.
    How To Make Pumpkin Puree
  4. Reserve seeds to make Salty Roasted Pumpkin Seeds Recipe.
    How To Make Pumpkin Puree
  5. On a cookie sheet, sprinkle the flesh with kosher salt and lay the halves flesh side down on a parchment paper.
    How To Make Pumpkin Puree
  6. Cook until a paring knife can be easily inserted and removed from the pumpkin in several places which is about 30 to 45 minutes.
    How To Make Pumpkin Puree
  7. Cool the pumpkin for about 45 minutes.
  8. Using a large spoon, remove the roasted flesh of the pumpkin and put in the bowl of a food processor.
    How To Make Pumpkin Puree
  9. Process until the flesh is smooth about 3 to 4 minutes.
    How To Make Pumpkin Puree
  10. Store in the fridge for up to 1 week or freeze for up to 3 months.
Recipe Notes

As a general rule for pumpkin puree, 3 pounds of fresh pumpkin will make about 3 cups of mashed and/or cooked pumpkin.