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The Ultimate Guide: How to Make Thick, Velvety Homemade Pumpkin Puree from Scratch (Roasting Method Featured)

A close-up of vibrant orange homemade pumpkin puree mounded high in a small white bowl.
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Learn how to make thick, velvety homemade pumpkin puree from scratch using fresh sugar pumpkins. This roasting method eliminates excess water, giving you the perfect base for your fall baking needs.

Ingredients

Scale
  • 1 medium sugar pumpkin (about 3 pounds)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash the pumpkin thoroughly. Carefully cut the pumpkin in half lengthwise from stem to base.
  3. Use a spoon to scoop out the seeds and stringy pulp from both halves. Discard the seeds or reserve them for roasting separately.
  4. Place the pumpkin halves cut-side down on the prepared baking sheet.
  5. Roast for 45 to 60 minutes, or until the skin is easily pierced with a fork and the flesh is very tender. The roasting process concentrates the flavor and reduces water content, creating a thicker puree.
  6. Remove the pumpkin from the oven and let it cool until you can safely handle it.
  7. Scoop the soft pumpkin flesh away from the skin into a food processor or high-powered blender. Discard the skin.
  8. Process the flesh until it is completely smooth and velvety. This may take several minutes. Stop and scrape down the sides as needed.
  9. If you desire an even thicker puree for pie, you can place the finished puree into a fine-mesh sieve lined with cheesecloth over a bowl. Allow it to drain for 30 minutes to an hour, pressing gently to release any remaining liquid.
  10. Measure the resulting puree. Store it in an airtight container in the refrigerator for up to one week or freeze it for up to six months.

Notes

  • For the best results in pies and breads, use sugar pumpkins (also called pie pumpkins) rather than large carving pumpkins, as they have less water content.
  • If you prefer steaming, cut the pumpkin into chunks, steam until tender, and then blend. Be aware that steaming often results in a higher moisture content than roasting.
  • One 3-pound sugar pumpkin yields approximately 1.5 to 2 cups of thick pumpkin puree.

Nutrition

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