Ingredients
Olive oil- Salt
- 1 pumpkin (small; i.g. sugar or pie pumpkin)
- Olive oil (for drizzling)
- Salt (a pinch)
Directions
This easy homemade pumpkin puree is free from preservatives and additives, offering a fresh alternative to store-bought versions. With its naturally sweet flavor, it adds depth to seasonal desserts and warming beverages. Roasting the pumpkin enhances rich, caramelized notes, creating a flavorful recipe perfect for all your fall favorites.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Rinse and dry the pumpkin, cut slits down each side (avoiding the stem), and pull apart.(3 minutes)
- Scoop out the seeds and stringy bits, drizzle with a bit of olive oil, sprinkle salt, and place cut side down on the sheet.(3 minutes)
- Roast for 45-60 minutes, until the pumpkin is tender and easily pierced with a knife.(60 minutes)
- Let it cool until you can handle it safely, then scoop the soft flesh into a food processor. Blend on high until the pumpkin is completely smooth and creamy, about 3-5 minutes.(5 minutes)
- Use the puree within a week if refrigerated, or freeze for up to 3 months.
