Learn how to make fresh pumpkin puree from scratch using various types of pie pumpkins, sugar pumpkins, or squash like butternut or kabocha. This versatile ingredient is perfect for fall baking and can be stored for later use.
1. Preheat oven to 400F.
2. Slice pumpkin in half and scoop out the seeds. Save these and roast them with olive oil and salt for a fun little snack if you’d like.
3. Place pumpkins cut-side down onto a pan lined with parchment paper. Bake for about 1 hour, but it really depends on the size of your pumpkin. It will be soft enough to easily pierce with a fork once it’s done. NOTE: you could also steam or boil the pumpkin if that’s what you’d prefer.
4. Once cooked through, remove pumpkin from oven and let it cool for about 30 minutes, maybe more if your pumpkin is large. This will allow some water to steam out, and will make it so you can remove the skin without getting burnt.
5. Peel off skin, or scoop out pumpkin meat into a blender or food processor. Blend for a few minutes until completely smooth.
6. Pour puree into a nut milk bag, muslin cloth, clean cotton cloth, or mesh sieve lined with paper towel to strain out the excess water. You can let it sit and slowly drip for about an hour, or squeeze out the water manually, or a little bit of both. Squeeze out the water until desired thickness is reached.
7. Now you’re all done! You can store in the fridge for a week, or freeze for 6 months, or can it to last years. Lmk if you have any questions!
