How to cook a perfect pumpkin for pumpkin puree

For the sweetest puree pumpkin, look for 2-4 lb pie pumpkins ( which are the exact size needed for a pumpkin pie). However, you can use the following instruction to roast any edible pumpkin or squash.

Roasting Pumpkin Instructions

1. Preheat oven to 350 degrees F
2. Using a sharp knife, cut pumpkin in half lengthwise. Feel free to leave the stem on.
3. Using a spoon ( or your hands) remove the pumpkin seeds “pumpkin guts” or the stringy parts that hold the pumpkins together. Save the pumpkin seeds to roast.
4. Brush the pumpkin flesh with a tiny bit of oil, sprinkle with salt, and place flesh down on the baking sheet with 2 tbs of water.
5. Bake for 45-50 minutes or until a fork easily pierces the skin.
6. Remove from the oven and let the pumpkin cool for at least 10 minutes.
7. Scoop out all the soft pumpkin inside, leaving the roasted pumpkin skin.
8. Place the cooked pumpkin in a blender or food processor and blend until creamy and smooth.

• If you want a thicker puree, place it in a colander or cheesecloth for a while to drain out excess water.
• Pumpkin puree will keep covered in the refrigerator up to 1 week

Notes on Using Pumpkin Puree

• Use cup for cup instead of canned pumpkin in your favorite pumpkin recipe.
• There are 2 cups of pumpkin in a 15-ounce can of commercial canned pumpkin.
• There are 2.5 cups of pumpkin in a 29-ounce can of commercial canned pumpkin.
• One pound of fresh pumpkin yields about 4 cups raw peeled and cubed and 1 cup cooked then mashed or pureed pumpkin.
• A 5 pound fresh pumpkin will make 4 to 4½ cups of cooked puree.