Pumpkin Puree

Ingredients

• 1 (0.9–2.7 kg; 2–6 lb)pie pumpkin
• to tastekosher salt

Instructions

1. 1

   Heat the oven

   Set a rack in the centre of the oven and preheat it to 204°C (400°F). Line a baking tray with parchment paper or foil and set it aside.

2. 2

   Prepare the pumpkin

   Wash the pumpkin and dry it thoroughly. Put it on a sturdy chopping board, cut off the stem with a chef’s knife, then halve it lengthways.

3. 3

   Remove the seeds

   Scoop out the seeds with a large spoon. If you like, wash and separate them, then dry them for roasting later.

4. 4

   Roast the pumpkin

   Season the cut flesh with salt and place the halves cut-side down on the lined tray. Roast for about 30–35 minutes, depending on the pumpkin’s size, until a knife pierces the flesh easily. Leave the pumpkin to cool for about 30 minutes.

5. 5

   Scoop out flesh

   Scoop the flesh from the skin and transfer it to a food processor or blender.

6. 6

   Blend until smooth

   Process at high speed for about 3–4 minutes, until the pumpkin is smooth.

What is pumpkin purée?

Pumpkin purée is cooked pumpkin blended into a smooth, spoonable base. It is common in American cooking, especially in autumn baking and savoury dishes.

This version roasts a pie pumpkin before blending, concentrating its natural flavour and keeping the ingredient list simple: pumpkin and salt.

Nutrition and macros by portion

The nutrition label shows one serving as written: 21 calories, 0g protein, 3g carbs, 1g fat.

Most of the carbohydrate in a serving comes from the pumpkin, while the small amount of fat and protein also comes from the pumpkin. Pair the purée with a protein-rich main and vegetables to make it part of a more complete meal.

Choosing the pumpkin

Pie pumpkin: Choose a smaller culinary pumpkin labelled for pies or cooking, rather than a large carving pumpkin. Its flesh is generally suited to blending and baking.

Roasting for tenderness

Cut-side down: Placing the halves flesh-side against the lined tray helps them roast until tender. The exact time depends on the size of the pumpkin, so use the knife test rather than relying only on the clock.

Cool before scooping: Let the roasted pumpkin stand for about 30 minutes as directed, so it is easier to handle when removing the flesh.

Getting a smooth texture

Remove the seeds: Scoop out the seeds before roasting, taking care to remove the stringy material around them as well.

Blend thoroughly: Process the cooked flesh for about 3–4 minutes, until no lumps remain. A food processor or blender can be used.

Seasoning and flavour

Salt: The amount is left to taste, so season the flesh lightly before roasting. If the purée is destined for a sweet recipe, keep the seasoning restrained.

Ways to use it

Baking: Stir the purée into recipes for pumpkin bread, muffins or pie, following the recipe’s instructions for any draining or measuring.

Savoury dishes: Use it as a base for soup or fold it into sauces and side dishes. Serve those dishes with a protein source and greens for a more balanced plate.

Recipe notes & tips

• Dry the pumpkin thoroughly after washing so it is easier to handle on the chopping board.
• Use a sturdy board and a sharp chef’s knife when halving the pumpkin.
• Save the seeds if you want to wash and dry them for roasting separately.
• Check tenderness by piercing the flesh with a knife, as pumpkin size affects roasting time.
• Let the pumpkin cool before scooping out the flesh.
• Blend for the full 3–4 minutes to give the purée time to become smooth.

Variations

• Skip the salt: Leave it out if you want a completely unseasoned purée.
• Roast the seeds: Wash, separate and dry the reserved seeds for roasting later.
• Sweet baking: Keep the salt light when using the purée in desserts.
• Savoury base: Season the purée further when adding it to a savoury dish.

Common mistakes to avoid

• Using a carving pumpkin: Choose a pie pumpkin for a cooking-focused result.
• Cutting on an unstable board: Set the pumpkin on a sturdy chopping board before trimming or halving it.
• Leaving seeds inside: Scoop them out before roasting so the flesh is ready to blend.
• Relying only on the timer: Roast until a knife pierces the flesh easily, allowing for the pumpkin’s size.
• Handling it while hot: Leave the roasted pumpkin to cool for about 30 minutes before scooping.
• Stopping the blender early: Process for about 3–4 minutes, until the purée is smooth.

How to store

Transfer cooled purée to an airtight container and refrigerate for up to 4 days. Reheat gently in a saucepan or microwave, stirring as needed; freeze extra portions for longer storage.

Frequently asked questions