This homemade pumpkin puree is perfect to use in any fall baking or smoothies and drinks. It’s a saver when pure pumpkin is not easily available or if you craving a truly flavorful pumpkin recipe, then the fresh-made is the best option!
Using a large metal spoon with a sharp edge, completely scoop out the seeds and the pulp.
Prepare a large baking sheet lined with parchment paper. Lay pumpkin with the flat side down and bake for 30-40 minutes. The roasting time will be depending on the size of the pumpkin. Roast on the middle rack till soft. The pumpkin’s skin should be easily pocked with the fork when it’s done.
Peel off and slice into large chunks before cooling to speed up the cooling process.
Cool for about 10 minutes.
Place the pumpkin in the food processor.
Pulse reaching the smooth puree consistency.
Buy a small size pumpkin, “pumpkin pie” or “sugar” kind, not a carving decorative pumpkin. To avoid watery puree, don’t oil when roasting.This recipe makes 4 cups of pumpkin puree.Store in the air-tight container in the fridge till ready to use.