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
Peel 2 medium pumpkins
Cut the pumpkins in half and trim the top and the bottom
Remove the seeds with a spoon
Cut the pumpkins into large pieces
Drizzle with olive oil and season with salt to taste. Mix with your hands to spread the oil
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
Bake for 25m until almost tender
Reduce the heat to 163 °C and bake for another 10m until fork-tender
Remove the pumpkin from the oven. Let it cool covered for 15m to steam
Transfer the pumpkin to a food processor. Add water, 1 tbsp at a time, to help with processing. Process to a smooth purée
The pumpkin purée is ready
Yield 2 cups
Olive Oilto taste