“There are several ways to make pumpkin puree here but this one from King Arthur Flour is enough different I wanted to save it here. As with most things I'm sure home made has got to be better than store bought and I like the sounds of this process. Guessing at the serving at it depends on the size of your pumpkin and what you use it for; thinking I'm going to do several at the same time. Don't really need the oil, but had to put in at least 2 items so didn't know what else to do.”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
2 cup
UNITS:
US

Ingredients Nutrition

  • 1 sugar pumpkin
  • 1 tablespoon oil

Directions

  1. Pierce your pumpkin all over with an ice pick or sharp-pointed knife – you want to get into the hollow interior.
  2. Microwave the pumpkin for about 10 minutes. Why? Because it cuts the oven-baking time just about in half. If you don’t have a microwave (or don’t want to use it on your pumpkin), you can skip this step.
  3. Notes: There were reports the stem of the pumpkin caught fire in the microwave, so best to remove the stem, if you’re worried. And, if you’re baking a large pumpkin, cut it into manageable chunks, pieces you can fit onto baking sheets. Skip the microwave step above, and simply bake in a 350°F oven until tender.
  4. Cut the pumpkin in half, and scoop out the seeds, Save the seeds; you can roast and snack on them later.
  5. Place the pumpkin, cut-side down, on a parchment-lined baking sheet. Bake in a preheated 350°F oven for about 45 minutes (for a 5-pound pumpkin), until the pumpkin’s flesh is easily pierced with a fork.
  6. Remove it from the oven, scoop out the flesh, and purée it in a food processor; or simply mash it.
  7. Place it in a sieve, put a plate on top, and weigh it down. Set it over a bowl to catch the juice. Let the purée drain for 30 to 45 minutes, until it’s thick. Oh, and save the juice if you like, too; you can use it in bread dough, where it adds healthy beta-carotene.

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