With fall baking in full swing, I wanted to share this easy recipe for pumpkin purée from scratch. I know I had a hard time finding canned pumpkin last year so if you’re in a pinch or looking for the real deal, this recipe will save you! This recipe yields about 6 cups of purée, which I needed in my recipe development for you guys but if you need less, feel free to half or third it, depending on what you need. It’s much easier than you might think and takes the guesswork out as to what’s in your dishes!
sugar pie pumpkins
yields about 6 cups purée, use more or less depending on how much you need
Preheat the oven to 375F. Line a baking sheet with parchment paper.
Rinse and pat dry your pumpkin(s). Cut it right in the center, carefully, with a sharp knife. Depending on how big the stem is, it might not lie flat so you will want to cut that part off too (each pumpkin is different— some of mine had small stems and didn’t need to be cut off).
After halving each pumpkin, pull out a medium sized bowl and scoop out the seeds and the stringy parts inside. Using a small brush, apply just enough to keep the pumpkin moist while it roasts.
Bake cut side up for 45 minutes or until the flesh begins to pull away from the skin.
Remove from oven and let cool until you can safely handle it. Using a spoon, carefully remove the soft flesh from the skin and add to a food processor or blender.
You will probably need to process this in a few batches. Process or blend until smooth, adding a touch of filtered water if you need the blade to catch.
Store in the fridge for up to one week or freeze for up to three months.