Ingredients
- pie pumpkin
Instructions
- Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper so cleanup is easier.
- Wash and dry the outside of the pumpkin. Set it on a stable cutting board with a damp kitchen towel under the cutting board for grip. Use a large sharp knife to cut the pumpkin in half.
- Use a sturdy spoon to scrape out the seeds and stringy fibers. The inside does not have to look perfectly clean, but remove the loose strings so the finished puree is smoother.
- Place both halves cut-side down on the prepared baking sheet. Roast for about 1 hour or until a fork slides easily through the skin and into the flesh. Begin checking earlier if your pumpkin is especially small.
- Cool the pumpkin until safe to handle. Peel away the loosened skin. You can also scoop the flesh from the shell with a spoon.
- Place the cooked pumpkin in a blender or food processor and blend until smooth. Stop and scrape down the sides as needed. If your puree is super thick add a small bit of water, about 1-2 tablespoons, only if needed.
- Drain the excess liquid if your puree is a bit watery. Set a fine mesh strainer over a bowl lined with cheesecloth or a clean flour sack towel. Add the puree, cover and allow it to drain. If you like you can drain overnight in the fridge.
- Use your puree right away or transfer your drained puree to an airtight container and store in the fridge until ready to use. You can also freeze following the instructions from above how to store directions..
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