Stress-Free Thanksgiving Series: How to make Pumpkin Puree
Updated: Apr 14
Canned pumpkin is just as good, but if I had to choose, I would much rather have the fresh sugar pumpkin, because of the thick velvety texture but in terms of flavour, after the spices and sugar has been incorporated they are more or less the same in my opinion. I still make both, but it really depends on how much time and work I want to put in.
It is essential that these pumpkins be the sugar pumpkins. Don’t just grab the carved Halloween pumpkin on your porch and roast it, those field pumpkins will result in a stringy, watery and bland product.
How to make Pumpkin Puree
1 Sugar Pumpkin or Pie Pumpkin
Preheat the oven to 400 degrees F.
Line the baking sheet with foil.
Wash the outside of the pumpkin clean of any dirt or residue. Dry with a paper towel.
Using a sharp knife, cut the pumpkin in half.
Spoon out all the seeds and pulp, and set aside for roasting as desired.
Place the pumpkin on the baking sheet flesh side down.
Roast in the preheated oven for 50 minutes or until fork tender.
Remove from the oven and allow to cool for 15 minutes, or until it is ready to be handled with your hands.
Using a large metal spoon scoop out the pumpkin flesh into the bowl of food processor, blender, food mill or a bowl for a hand blender.
Puree until smooth. (puree in batches if it is easier)
The puree can be used immediately or it can be stored in the fridge in a airtight container for up to a week, or in the freezer for 3 to 6 months.