Description
Homemade pumpkin puree brings autumn’s warmth straight from your kitchen to the table. Roasting fresh pumpkins creates a silky, natural base for pies, breads, and seasonal recipes that will make everyone crave your delicious harvest.
Ingredients
Scale
Main Ingredients:
- 2 whole small pumpkins (about 1–2 pounds/0.45–0.9 kilograms each)
Spices and Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon ground cinnamon
Optional Garnish:
- Fresh thyme leaves (optional)
Instructions
- Gather two petite pumpkins weighing approximately 1-2 pounds (454-907 grams), selecting firm, vibrant specimens with smooth exteriors.
- Position oven rack in the middle position and preheat to 350°F (175°C), ensuring consistent temperature distribution.
- Slice each pumpkin precisely in half using a sharp chef’s knife, creating two symmetrical halves with clean cuts.
- Use a sturdy metal spoon to meticulously remove all seeds and stringy pulp from the pumpkin’s interior, scraping down to the smooth flesh.
- Arrange pumpkin halves on a rimmed baking sheet with the skin facing upward, allowing natural steam to soften the flesh during roasting.
- Transfer baking sheet to preheated oven and roast for approximately 45-50 minutes, checking tenderness by piercing flesh with a fork.
- Remove pumpkins from oven and allow them to cool for 15-20 minutes until comfortable to handle without burning fingers.
- Carefully peel away the skin using a sharp paring knife or your fingers, separating tender flesh from exterior.
- Transfer roasted pumpkin flesh into a food processor, processing until achieving a silky, uniform consistency.
- If puree appears too thick, gradually introduce 1 tablespoon (15 milliliters) of water at a time to reach desired smoothness.
- For exceptionally smooth texture, strain puree through cheesecloth or fine-mesh strainer to eliminate any remaining fibrous bits.
- Use immediately in recipes or store in airtight containers within the refrigerator for up to 5 days.
Notes
- Harvest Hidden Gems: Seek out pumpkins with deep orange color, smooth skin, and no soft spots or blemishes. Smaller sugar or pie pumpkins pack more flavor than large carving varieties.
- Roasting Revolution: Slice pumpkins in half, remove seeds, and place cut-side down on a lined baking sheet. Roasting concentrates natural sugars and creates a richer, more intense pumpkin flavor.
- Blending Brilliance: Use a high-powered blender or food processor to transform roasted pumpkin into silky smooth puree. Pulse and scrape sides frequently to ensure a consistent texture without lumps.
- Moisture Magic: Control puree consistency by adding small splashes of water or reserved roasting liquid. Aim for a thick, spreadable texture that’s not too runny or dense.
- Flavor Boost: Elevate your puree with warming spices like cinnamon, ginger, or nutmeg. A pinch of salt enhances the pumpkin’s natural sweetness and complexity.
- Storage Savvy: Transfer cooled puree to airtight containers or freezer bags. Refrigerate for up to 5 days or freeze for several months, ensuring a year-round pumpkin pleasure.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Snacks, Desserts
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 50 kcal
- Sugar: 1 g
- Sodium: 5 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 0 mg