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–+ servings
Halved pie pumpkins

Make Pumpkin Puree from Pie Pumpkins

Make your own pumpkin puree from roasted pie pumpkins.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 35 minutes
Course: Vegetable
Cuisine: American
Servings: 30 oz

Equipment

Ingredients
 

  • 2 2-pound pie pumpkins
  • EVOO

Instructions

Prep the Pumpkins

  • Slice off the stem end.
  • Slice in half lengthwise.
  • Scoop out the seeds with a spoon.

Roast the Pumpkins

  • Preheat oven to 400°F.
  • Cover a half-sheet pan with foil.
  • Drizzle flesh side of pumpkins with EVOO.
  • Place pumpkin halves skin side up on the baking sheet.
  • Roast for ~ 40 minutes, until the flesh is soft when poked with a fork, and the skin is starting to separate.

Puree the Pumpkins

  • Scoop the flesh out of the skin and transfer to a food processor.
  • Blend on high until you have a nice smooth pupkin puree!
  • If it is watery, strain some water with cheesecloth or a nut milk bag.
  • Pumpkin puree will keep in the fridge for up to a week, or frozen (if vacuum sealed) for up to one year.
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