Homemade Pumpkin Purée Guide (Print-Friendly Version)
Make smooth, sweet pumpkin purée for fall desserts and baking projects using just one fresh pumpkin.
# What You'll Need:
→ Produce
01 -
1 small sugar pie pumpkin (approximately 1–1.5 kg), stem trimmed, unbruised and uncracked
# How to Make It:
01 -
Preheat oven to 200°C. Line a medium baking sheet with parchment paper.
02 -
Cut pumpkin in half lengthwise with a sharp knife, using controlled incisions. Scoop out seeds and set aside for optional roasting.
03 -
Arrange pumpkin halves cut side down on the prepared baking sheet. Roast for 35–55 minutes, or until flesh is tender and beginning to pull away from the skin. Baking time varies by pumpkin size.
04 -
Allow roasted pumpkin to cool for at least 10 minutes. Use a spoon to carefully scoop out the cooked flesh, discarding the skin.
05 -
Transfer pumpkin flesh to a food processor and blend until completely smooth, scraping down the sides as needed.
06 -
If using purée in baked goods, transfer to cheesecloth set over a bowl and strain briefly to remove excess liquid.
# Additional Tips:
01 -
Select sugar pie pumpkins or kabocha for optimal flavour and texture; avoid decorative carving varieties.
02 -
Straining purée yields a thicker consistency ideal for cakes and cookies.
03 -
Store purée in an airtight container under refrigeration for up to 5 days.