Pumpkin Purée

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 <temperature>400<unit>°F</unit></temperature>

Peel <quantity>2</quantity> 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 <temperature>325<unit>°F</unit></temperature> 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, <quantity>1<unit>tbsp</unit></quantity> at a time, to help with processing. Process to a smooth purée

The pumpkin purée is ready

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