Making homemade pumpkin puree is time-consuming, but it's easy, and the results are worth the time spent. The hardest part may be choosing a pumpkin. There are so many varieties available in supermarkets and farm stands, and it can be confusing.
There are several types that will work, but sugar pumpkins are a great choice for traditional dishes like pumpkin pie. Wash the outside of the pumpkin and carefully cut it in half using a sharp knife, starting at the stem. Scoop out the seeds and save them for roasting separately .
Place the pumpkin cut side down onto a parchment-lined baking sheet and roast in a preheated 350-degree-Fahrenheit oven until a knife slides in easily — it should take about an hour. Let the pumpkin cool until it's safe to handle, and then scoop out the insides. Puree the flesh in a blender or food processor, and you're done! If your pumpkin puree seems runny, put it on cheesecloth over a colander to remove the excess moisture.
Using this method can take up to eight hours to get it to the consistency you want for pies. For a quicker solution, you can roast the puree in the oven . The excess water will evaporate, and you'll add another level of flavor at the same time.
Using pumpkin puree You can freeze pumpkin in individual pre-measured portions in containers or freezer bags. A 15-ounce can of pumpkin is approximately two cups, so it's handy to have ready and portioned when you need it. It will keep for up to a year, making your work worthwhile.
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