Pumpkin Puree

Recipe for Homemade Pumpkin Puree

Start with clean pumpkin(s) and slice in half. Scrape out the seeds and reserve them to make roasted pumpkin seeds. Set aside the fibrous material.

If your pumpkin(s) are small, you can leave them cut in half. If large (like a cheese pumpkin), you can chop into smaller pieces. Drizzle with a little olive oil, coconut oil, or melted butter, if you like and place pumpkin pieces cut side down in a roasting pan. Cover with tin foil.

Bake until the pumpkin is very soft (this will take about 45 minutes).



Another option is to place your pumpkin pieces in a colander over boiling water, cover, and steam until fully cooked.

Whichever way you choose to cook your pumpkin, make sure you allow it to cool completely before continuing on with your pumpkin puree. Then, scrape the cooked pumpkin away from the skins (skins can go with the stringy fibers in your compost) and place in a bowl. You can then use your blender, food processor (or mash by hand) until you have a smooth consistency.

If your cooked pumpkin seems watery, you should drain the moisture from the puree by putting it in a colander lined with paper or dish towels over a bowl. Allow it to drain for several hours in the refrigerator. When it is ready, store it in an airtight container in the refrigerator or freezer. Use to make pumpkin pie or other recipes.