Equipment
- Conventional oven
- Saucepan or a steamer basket
- Immersion blender optional, for steamed or boiled pumpkin
Ingredients
- 1 medium baking pumpkin, (around 4 lbs in weight)
Instructions
- Cut the pumpkin in half right next to the stem, moving the knife all the way around the pumpkin. Scoop out the seeds and stringy pulp with a spoon (save the seeds for roasting if you like).1 medium baking pumpkin
- Cut each half in half again. Use a sharp knife or a sturdy vegetable peeler to peel each segment, then cut the flesh into 1-inch cubes. (If the pumpkin is hard to cut, microwave it whole for 5 minutes first to soften the skin.)
- Preheat the oven to 350°F (180°C). Line a large baking tray with parchment paper and spread the pumpkin cubes out in a single layer. Roast for about 25 minutes, until lightly golden at the edges and fork tender. Roasting gives the thickest, most flavorful purée.
- To steam (alternative): set the pumpkin cubes in a steamer basket over 1 to 2 inches of simmering water in a large saucepan, cover, and steam for 12 to 15 minutes, until fork tender.To boil (alternative): add the cubes to a large saucepan of water, bring to a simmer, and cook for about 15 minutes, until fork tender. Drain very well.
- Transfer the cooked pumpkin to a food processor or high-powered blender and blend for 2 to 3 minutes, scraping down the sides as needed, until very smooth. Add a tablespoon or two of water only if the blender needs help getting started. Steamed or boiled pumpkin can also be puréed with an immersion blender.
- Use the pumpkin purée right away in any recipe that calls for canned pumpkin, or let it cool completely and refrigerate or freeze it (see notes).
Notes
Yield: A medium (about 4 lb) baking pumpkin makes roughly 4 cups of purée. A 15-ounce can of pumpkin is just under 2 cups, so use it measure for measure in any recipe.
Best pumpkins: Use a sugar pumpkin, baking pumpkin, kabocha or butternut squash. Avoid large carving pumpkins, which are watery and bland.
To store in the fridge: Transfer the pumpkin purée to an airtight container and refrigerate for up to 4 to 5 days.
To freeze: Let the purée cool completely, then transfer it to freezer bags or containers (1-cup portions are handy) and freeze for up to 3 months. Thaw overnight in the fridge.
Nutrition (estimated per serving)
Calories: 44kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 578mgFiber: 1gSugar: 5gVitamin A: 14472IUVitamin C: 15mgCalcium: 36mgIron: 1mg
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