You may use any variety of pumpkin or squash. Sugar pie pumpkins will yield the creamiest, sweetest flavor.
Prep Time15mins
Cook Time45mins
Total Time1hr
Course: Condiments & Pantry Staples
Cuisine: American
Servings: 1cup of purée per pound of pumpkin
Author: Kresha Faber
Ingredients
1pumpkin, 3-4 pounds
water, for cooking
Instructions
Prepare the oven. Preheat the oven to 350°F. Have a large baking dish at the ready.
Cut the pumpkin. Rinse the pumpkin under warm water, removing any dirt or debris, then cut the pumpkin in half. If you are working with a larger pumpkin or would like the pumpkin to cook faster, you may cut it into a few smaller pieces.
Remove the seeds. Scoop the seeds out with a spoon and set aside. Don't discard the seeds, as you can make a lovely, nourishing snack by roasting them with sea salt or savory spices.
Bake the pumpkin. Lay the pumpkin face-down in the baking dish and cover the bottom of the dish with ¼-inch of water. Bake for 45-60 minutes (depending on size) or until tender.
Let cool and scrape out the insides. Remove from the oven, let cool enough to handle, and scoop out the insides, discarding the skin.
Make the purée. Place the insides in a food processor and process until smooth.
Drain the purée. Place a sieve or colander in the sink or over a large bowl and line with cheesecloth. Scrape the purée into the cheesecloth and let drain for at least 20 minutes or up to overnight, if desired. This step is optional if you're going to be using the pumpkin purée in a soup or other recipe where liquid content isn't important, but for a pie, this step is essential.
Use and store the pumpkin purée. The pumpkin purée is now ready to be used. It can be stored in the refrigerator, preferably in a glass mason jar or other container that won't absorb or leach odors, for up to 5 days or can be stored in a deep freeze for up to six months.
Notes
courtesy of my book, The DIY PantryIf you don't have a food processor, a high-speed or immersible blender may work. The mixture is a bit thick for a standard blender, but a high-speed blender, such as a Vitamix or Blendtec, or immersible blender might work depending on the thickness of the mixture.