Pumpkin. It’s an autumn tradition… religion? Depending on your obsession with fall, it might actually be a minor religion. Anyway, roasting and pureeing your own pumpkin will impress your friends, level up your seasonal obsession, and just make you a better person.
Let’s do this.
LET’S GET COOKIN’
I’ll keep this brief. Slice your pumpkin like you’re showing off with a katana… I’m the only one who’s done that? Fine.
Slice it in half at the equator and scape out the pumpkin guts and seeds.
Save the seeds and roast them! Here’s how!
Once cut and cleaned, place face down on a baking sheet lined with parchment paper (the paper just makes the cleanup easier).
Bake in the oven at 350*F/176*C for forty-minutes, or until it’ s soft when stabbed with a fork.
Scrape out all the pumpkin meat and puree in a food processor.
Now, go make all the pumpkin things!
- Jelly-roll pan (I like this one because it’s made in the USA and has a lifetime warranty on it.)
- Cuisinart food processor (My Cuisinart is well over 40-years old and still crushes!)
- Parchment paper
COMMON QUESTIONS ABOUT THIS HOMEMADE PUMPKIN PUREE
I don’t have a food processor, can I use my blender?
Possibly. It’ll be much harder because blenders are designed to pull liquid in and push it back out of a vortex. This usually means substances that aren’t liquids get stuck and “float” just out of the blade’s reach. You’ll just need some extra determination.
Can I smash the pumpkin with a potato masher?
Absolutely. I’m actually jealous of the workout you’re about to get. I’ve done it. It just takes some serious commitment. Pick a bowl that won’t tip before you go crazy. It’s worth noting that your potato-mashed puree won’t be quite as silky smooth as it would be in a food processor.
RECIPES USING PUMPKIN PUREE
Butternut Squash Puree (this can be used as a tasty alternative to pumpkin puree in any recipe)Print