Easy Pumpkin Puree

Easy Pumpkin Puree
Print Recipe
The hardest part about cooking a pumpkin is risking your fingers to slice the darned thing open (especially if you don’t have a great knife set). Fortunately, if you’re after puree, you can simplify the process by roasting it whole and scooping out the flesh afterward! This method works well with any winter squash. Keep in mind that cooking time may need to be adjusted based on the size of your pumpkin/squash. The resulting puree is perfect to use in our Pumpkin Butter recipe on p. 33 of the magazine! For optimal results, use a good baking pumpkin variety (we list some of the most common ones you'll find at the store or the pumpkin patch). Carving pumpkins are cheap, but too big for this method and generally yield watery, stringy results.
Prep Time
5 minutes
Cook Time Passive Time
1 1/2 hours 30 minutes
Prep Time
5 minutes
Cook Time Passive Time
1 1/2 hours 30 minutes
Easy Pumpkin Puree
Print Recipe
The hardest part about cooking a pumpkin is risking your fingers to slice the darned thing open (especially if you don’t have a great knife set). Fortunately, if you’re after puree, you can simplify the process by roasting it whole and scooping out the flesh afterward! This method works well with any winter squash. Keep in mind that cooking time may need to be adjusted based on the size of your pumpkin/squash. The resulting puree is perfect to use in our Pumpkin Butter recipe on p. 33 of the magazine! For optimal results, use a good baking pumpkin variety (we list some of the most common ones you'll find at the store or the pumpkin patch). Carving pumpkins are cheap, but too big for this method and generally yield watery, stringy results.
Prep Time
5 minutes
Cook Time Passive Time
1 1/2 hours 30 minutes
Prep Time
5 minutes
Cook Time Passive Time
1 1/2 hours 30 minutes
Ingredients
  • 5-8 lb baking pumpkin such as sugar/pie, cheese, cinderella or fairytale varieties
Servings:
Instructions
  1. Rearrange and/or take out an oven rack in your oven if needed so your pumpkin will fit inside it whole. Preheat oven to 350 degrees.
  2. Wash the pumpkin thoroughly, stab it with a knife in several places (6-10 times is adequate), and put it in a baking dish.
  3. Bake about 1 1/2 hours, or until the fork goes through skin and flesh effortlessly.
  4. Cool 30 minutes, then slice in half, scoop out the seeds and strings, turn over and slice off the skin (or just scoop out the flesh).
  5. Puree the pieces using a blender, food processor and/or food mill.
  6. Optional step (recommended for best flavor/texture): Put the puree in a fine mesh strainer over a bowl and let it sit a few hours. This will drain off any excess water, making your puree more flavorful and concentrated. (Some types of pumpkins and squashes make this more necessary than other types. You may also want to do this after you thaw frozen puree, as for some reason freezing it makes it more watery).
Recipe Notes
  • Storage: You can keep the puree in the fridge for up to a week, or store in a zip-top bag in the freezer up to 6 months!
  • Crockpot Method (if your pumpkin fits): Cook about 4 hours on high (cooking time may be adjusted based on pumpkin and crockpot).
  • Microwave Method: Small pumpkins/squashes can be microwaved whole – most take about 20 minutes. Rotate every few minutes.
  • Safety Tips:
    • Don’t bake a pumpkin after it’s been carved for a jack-o-lantern. The cut flesh is ideal for bacterial growth (ew!) and goes rancid quickly.
    • Due to low acid content, home canning of pumpkin puree/pumpkin butter is NOT safe. For long term storage, freeze instead.
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More about Pumpkin Main Page | Fall 2016 Companion Blog Home

Jordana Bowen

Creative Director & Editor-In-Chief at KitchenFable Publishing, Inc.
Jordana has years of experience in web and graphic design,copywriting and journalism, along with a BA in English from Portland State University. An accomplished home cook who has never met a cuisine she didn't like, Jordana enjoys nerding out on the latest nutrition research. She lives with her husband, Jake, and her beautiful 2-year-old daughter, Caia, in Forest Grove, Oregon.

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