Making your own pumpkin puree is almost as easy as making a trip to the store to buy it in the can. While it’s somewhat messier, it’s really quite fun to gut and roast a pumpkin. his pumpkin puree recipe will show you easily how to puree pumpkin so that you can make a host of delicious pumpkin desserts.
Save your leftover pumpkin puree to use in breakfast and dessert recipes!
Ingredients (Steam Method)
1/2 Sugar Pumpkin
Salt
Wash pumpkin and remove the stem. Using a sharp knife, cut the pumpkin in half horizontally. Scrape out the pumpkin guts with a large metal serving spoon.
Separate the seeds to make a batch of roasted pumpkin seeds.
In a large, heavy pot, place water on the stove over medium heat. Lightly salt the water and add pumpkin cubes. Bring water to a simmer and reduce heat to medium-low. Top pot with slightly open and allow pumpkin to steam. Steam for about 15 minutes or until a fork can easily glide through the pumpkin meat.
Remove pot from heat and drain-off the water using a colander/Strainer. Allow to cool enough that the pumpkin can be handled. Using a fork, remove the rind from each of the the pumpkin cubes. Discard the rind and return the pumpkin meat to the pot.
Purée the pumpkin meat using blender, until smooth. Return the purée to the same pot and simmer on medium-low until the liquid has cooked off. Be sure to stir so the pumpkin purée does not burn. Add a pinch of salt when cooking, if desired.
Baking Method
Oil for drizzle
Preheat the oven to 200 degree C.
Line a baking sheet with aluminum foil.
Place the pumpkin halves on the baking sheet cut side up and drizzle with the oil. Use your fingers or a pastry brush to spread the oil evenly over the pumpkin flesh.
Roast the pumpkins for 45- 60 minutes (or a little longer for bigger pumpkins). The pumpkin is done when a fork slides easily in and out of the side of the pumpkin. If you get any resistance leave the pumpkins in the oven for another 5-10 minutes. You’ll need to be able to mash the pumpkin easily with a fork.
Remove the pumpkins from the oven and let rest until cool enough to handle, about 20 minutes.
Peel the pumpkin skin away from the pumpkin flesh and discard.
Purée the pumpkin using blender, until smooth.
Refrigerate until ready to use and freeze leftovers.
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