An easy tutorial for making fresh roasted pumpkin puree, which can be used in all of your favorite fall and holiday recipes this year. A delicious homemade alternative to canned pumpkin! Please note that this produces looser pumpkin puree than most canned pumpkin puree (particularly Libby's pumpkin puree), which can affect baked goods. To thicken, please follow the notes at the bottom of the recipe box.
2lb (0.9 kg)whole pie pumpkin or sugar pumpkin*do not substitute with a standard pumpkin
Preheat the oven to 400°F (204°C). Line a half sheet pan with parchment paper or aluminum foil.
Slice the pumpkin in half lengthwise (depending on how tough the pumpkin stalk is, you can either slice through it, or remove it first, then slice). Using a serrated or large spoon, scoop out all of the pumpkin seeds and discard (or save them for roasted pumpkin seeds).
Place the pumpkin halves cut side down on the sheet pan. Roast for 35 to 45 minutes, or until the pumpkins have partially collapsed and the flesh is very soft and beginning to pull away from the skin.
Peel the skin away from the pumpkin flesh and discard the skin. Chop the pumpkin flesh into large chunks and place in the bowl of a food processor, fitted with a blade attachment. Process and puree the roasted pumpkin until it is very smooth, scraping down the sides of the bowl occasionally with a spatula. A 2-lb (0.9 kg) pie pumpkin should yield roughly 2 cups of pumpkin puree.
How to Thicken Homemade Pumpkin Puree: Please note that homemade pumpkin puree is naturally thinner and more watery than store-bought canned pumpkin puree. If you use it as is, the texture may affect baked goods, particularly any custard based baked goods, such as pumpkin pie, which are typically tested with canned pumpkin puree. To thicken it to your desired consistency, strain the pumpkin puree in a sieve lined with cheesecloth over a bowl. Discard any liquid and use as directed.
Storage Notes: Place the pumpkin puree in an airtight container, cover, and store in the refrigerator for up 5 days. You can use the pumpkin puree as you would any canned pumpkin puree in all of your favorite pumpkin baked goods or pies. Or you can freeze the pumpkin puree in Ziploc freezer bags (I recommend freezing them in quantities and labeling the bags, aka. 2 cups) for easy grabbing to defrost later.
Tips for Success:
TIP: If you are planning on using homemade pumpkin puree for Thanksgiving this year, I recommend making it 1 to 2 days in advance to free up oven space and time the day of!
Please note that homemade pumpkin puree is naturally looser and more watery than store-bought canned pumpkin puree. If you use it as is, the looser texture may affect baked goods, particularly any custard based baked goods, such as pumpkin pie.
To thicken it to your desired consistency, strain the pumpkin puree in a sieve lined with cheesecloth over a bowl. Discard any liquid and use as directed.