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how to roast a pie pumpkin plus the best pumpkin muffin recipe
Abby | Belle Antiquarian

Homemade Pumpkin Puree

Rich, smooth, and naturally sweet homemade pumpkin puree. Perfect for pies, muffins, soups, and all your favorite fall recipes.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 2 cups puree
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Pie pumpkin (also called sugar pumpkin) about 2 ½ to 3 pounds
  • 1-2 tsp Olive or avocado oil. Optional, for lightly brushing the cut sides before roasting
  • 1 pinch Salt. Optional, helps draw out moisture and deepen flavor
  • Water for blending, as needed. Start with 1-2 tablespoons

Equipment

  • 1 Sharp chef's knife for safely cutting the pumpkin in half.
  • 1 Large cutting board sturdy and non-slip to handle round produce.
  • 1 Metal spoon or scoop to remove seeds and stringy pulp.
  • 1 Baking sheet a rimmed sheet pan to catch any caramelized juices while roasting.
  • 1 Parchment paper or silicone baking mat for easy cleanup and even roasting.
  • 1 High-speed blender or food processor to create smooth, creamy puree.
  • 1 Rubber spatula to scrape down the sides while blending.
  • 1 Glass storage containers or freezer-safe bags to portion and store your puree for later use.

Method
 

  1. Preheat the oven to 375*F (190*C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Prepare the pumpkin. Using a sharp chef's knife, carefully cut the pie pumpkin in half from top to bottom. Scoop out the seeds and stringy pulp with a spoon. (Save the seeds for roasting later, if desired.)
  3. Roast the pumpkin. Place the halves cut-side down on the prepared baking sheet. Brush lightly with oil, if using. Roast for 45-50 minutes, or until the flesh is tender when pierced with a fork.
  4. Cool slightly. Remove the baking sheet from the oven and let the pumpkin cool until easy to handle, about 10-15 minutes.
  5. Scoop and blend. Scoop the soft pumpkin flesh from the skin and transfer it to a blender or food processor. Blend until smooth, adding water one tablespoon at a time if needed to reach your desired consistency.
  6. Store for later use. Spoon the puree into airtight containers. Refrigerate up to 1 week or freeze in 1-cup portions for up to 3 months.

Notes

  • Storage: Keep fresh pumpkin puree in an airtight container in the refrigerator for up to 1 week, or freeze it in 1-cup portions for up to 3 months. Thaw overnight in the fridge before using.
  • Pumpkin Type: This recipe is best with pie pumpkins (also called sugar pumpkins). Avoid large carving pumpkins; they’re watery and less flavorful.
  • Texture Tip: For extra-smooth puree, blend roasted pumpkin in a high-speed blender or food processor while still slightly warm.
  • How to Use: Substitute homemade puree cup-for-cup for canned pumpkin in pies, breads, muffins, and soups.
  • Tip: Use a sturdy sheet pan, silicone baking mat, and a good immersion blender for effortless roasting and blending.
  • Make-Ahead Idea: Roast multiple pumpkins at once, cool completely, and freeze the extra puree to save time during the holidays.