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Pumpkin Purée
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Ona Lee

Ona Lee

Pumpkin Purée

1h 5m

This pumpkin purée is extremely easy to make and can replace canned pumpkin purée in any recipe that calls for pumpkin.

The freshness and flavor of making it yourself is unmatched, and all of your favorite pies, baked goods, and soups will be forever changed once you've tried a fresh purée.

  • Preheat the oven to 204 °C

    Step 0
  • Peel 2 medium pumpkins

    Step 1
  • Cut the pumpkins in half and trim the top and the bottom

    Step 2
  • Remove the seeds with a spoon

    Step 3
  • Cut the pumpkins into large pieces

    Step 4
  • Drizzle with olive oil and season with salt to taste. Mix with your hands to spread the oil

    Step 5
  • Transfer to a baking tray lined with parchment paper in a single layer. Cover the tray with another sheet of parchment paper. If you have a convection oven, place a weight on top of the paper to prevent it from flying away

    Step 6
  • Bake for 25m until almost tender

    Step 7
  • Reduce the heat to 163 °C and bake for another 10m until fork-tender

    Step 8
  • Remove the pumpkin from the oven. Let it cool covered for 15m to steam

    Step 9
  • Transfer the pumpkin to a food processor. Add water, 1 tbsp at a time, to help with processing. Process to a smooth purée

    Step 10
  • The pumpkin purée is ready

    Step 11

Yield 2 cups

  • Pumpkin

    Medium Pumpkin

    2
  • Olive Oil

    Olive Oil

    to taste
  • Salt

    Salt

    to taste

Equipment

  • Food Processor

    Food Processor

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