Homemade Pumpkin Purée

• 1 small sugar pumpkin or pie pumpkin (approximately 2–4 pounds)

1. Preheat the Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. Prepare the Pumpkin: Wash the outside of the pumpkin thoroughly. Carefully cut it in half from top to bottom and scoop out the seeds and stringy fibers with a spoon. Save the seeds for roasting if desired!
3. Roast the Pumpkin: Place the pumpkin halves cut-side down on the prepared baking sheet. Roast for 45–60 minutes, or until the flesh is very tender and can easily be pierced with a fork.
4. Cool & Scoop: Remove the pumpkin from the oven and allow it to cool until safe to handle. Use a spoon to scoop the soft pumpkin flesh away from the skin. Discard the skin.
5. Blend Until Smooth: Transfer the pumpkin flesh to a food processor or blender. Blend until completely smooth and creamy. If the purée seems watery, let it drain through a fine-mesh strainer or cheesecloth to remove excess moisture.
6. Use or Store: Your homemade pumpkin purée is ready to use! Substitute it for plain canned pumpkin in your favorite recipes, or refrigerate or freeze it for later.

Choose the Right Pumpkin: Small sugar or pie pumpkins have sweeter, smoother flesh than large carving pumpkins, making them ideal for baking.

Freeze for Later: Measure purée into 1-cup portions and freeze in airtight containers or freezer bags. This makes it easy to pull out exactly what you need for a recipe!

Storage: Keep refrigerated for 3–4 days or freeze for up to 6 months for best quality.

Baking Tip: Homemade pumpkin purée sometimes contains more moisture than canned pumpkin. If you’re making pumpkin pie or bread, drain any excess liquid first for the best texture.

Don’t throw away those pumpkin seeds! Rinse, dry, toss with a little olive oil and salt, and roast at 325°F until golden and crispy for a delicious fall snack.

Food safety note: Pumpkin purée should be refrigerated or frozen, not home-canned. Home canning pumpkin purée is not recommended.