Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 1 fresh pumpkin, up to 4 pounds (see Notes)
Cut top from pumpkin. Scrape out stringy membranes and seeds. (Reserve seeds to make Toasted Pumpkin Seeds, if desired.)
Cut pumpkin into large pieces and place in a roasting pan. Pour 1/2 cup water into the bottom of the pan and cover with foil. Bake 45 to 60 minutes or until pumpkin is soft and easily pierced with a fork. Let cool until you can comfortably handle it.
Scrape the soft pulp from the skin into a food processor or heavy-duty blender. Discard the skin. Pulse until evenly pureed. Reheat if serving immediately or refrigerate and use within 3 days. The pumpkin puree may be frozen in an airtight container or zip-top bag for 10 to 12 months.
Savory Pumpkin Puree: Add butter, salt, and pepper to taste to the pumpkin puree. Add brown sugar for a sweeter side dish. Makes a great menu substitution for mashed potatoes.
Pumpkin Pie Puree: Add cinnamon, nutmeg, cloves, and brown sugar to the pumpkin puree. Pumpkin pie spice blend may be substituted for the spices, if you wish.
Notes: Choose smaller pumpkins weighing 2 to 4 pounds for eating purposes. Overly-large pumpkins tend to be dry and stringy.
Toasted Pumpkin Seeds Recipes
Pumpkin Cooking Information
Pumpkin Puree Recipe Photo © 2013 Peggy Trowbridge Filippone, licensed to About.com, Inc.