Real Recipes From Real Home Cooks ®

fresh pumpkin puree

Recipe by
mary hendricks
conyers, GA

I've roasted pumpkins many times for pies bread soups. Always got the more expensive sugar pumpkin. Well this year we had a carving pumpkin left over from Halloween that did not get carved. Big boy! Thought ok I'll roast it. Was informed that the big ones didn't have as much flavor or sugar. Well I guess I got a mutant cause this huge guy was sweeter than the sugar pumpkins I've gotten lol Don't toss your unused Halloween pumpkin.. roast it. It yielded a h ck of lot more meat than a small one. I got about a gallon of puree off this one. And so tasty

yield serving(s)
prep time 20 Min
cook time 1 Hr
method Roast

Ingredients For fresh pumpkin puree

  • 1
    whole pumpkin
  • salt

How To Make fresh pumpkin puree

  • 1
    Wash pumpkin well!
  • 2
    Cut in half stem to bottom and clean guts out. Get as much of the wet meat as possible!
  • 3
    Sprinkle inside with a little salt. Let sit for about 5 minutes
  • 4
    Place on sheet pan upside down.cut side down
  • 5
    Place in preheated oven 400
  • 6
    Roast for about an hour .. check after 45 Skin should be browned and should be soft when poked
  • 7
    Allow to cool undisturbed until cool enough to handle
  • 8
    Pinch the end of the he skin and peel off. If it doesn't loosen all the way you can scoop out. You want the pumpkin to be soft before this step
  • 9
    Place is fine sive and lightly mash and shake and tap then cover and let gravity work to strain off the liqued
  • 10
    Place pumpkin meat in processor and puree
  • 11
    Pour back into fine mesh sive and let it drain about an hour. Stirring and mashing it down a little will help
  • 12
    Use as you would canned pumpkin You can freeze .. I put serving size in ziplock and freeze