How to Make Pumpkin Puree
- Cut out the stem and cut the pumpkin into wedges
- Scrape out the seeds and stringy stuff
- Roast on a pan at 400º for 35 to 45 minutes (more or less depending on the pumpkin).
- Once cool, separate the pulp from the skin (or vice versa) and puree.
Once upon a time I had pictures for these steps. But of course, I can't find them.
- Make sure your pumpkin won't roll around. If you have a wobbly pumpkin, turn it on its side and cut off any knobs or bumps on the bottom to flatten it out.
- Cut your pumpkin into wedges to make it easier to handle.
- Scrape out the seeds and stringy stuff. You want to get most of the stringy stuff out.
- Scraping with the side of a big spoon works best for me but it depends on the pumpkin.
- Roast on a pan at 400 for 35 to 45 minutes.
- Use a pan with a lip - the pumpkin wedges will release liquid.
- It doesn't matter if it goes in the oven skin side up or down. If you do skin side down and the wedges wobble, you can cut a flat surface on the bottom of your pumpkin wedges.
- Layer your pan with parchment paper or foil. If you don't have either, you'll want to put the pumpkin wedges skin side down.
- Sprinkle a little salt on the flesh sides of the wedges to bring out more flavor and speed up the caramelization process.
- The SECRET: Roast until some of the edges start to turn dark brown, almost burned. This makes you've caramelized as much of the pumpkin's natural sugars as possible. If there's some dark brown or black bits in your puree, that's ok.
- The best was to separate the skin from the roasted flesh of the pumpkin depends on the pumpkin (and it's always messy). Sometimes the flesh easily scrapes away with a big spoon, sometimes you can peel with skin off with a potato peeler. Try both.
- Add just a little bit of water while you puree if its too dry. You're going for the consistency of a thick apple sauce.
That's it! Your puree will keep in an airtight container for 7 days in the fridge, or you can freeze it for you to a year. I use ziplock sandwich bags and measure 1 cup per bag. I label the bag with a sharpie with the date and volume inside. I always do a couple of 1-1/4 cup bags for pie.