Middle Eastern•budget

Pumpkin Puree

Pumpkin puree is simple to make homemade, following a few simple steps for a puree to use in pies, cakes, and more.

Ingredients

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1
Preheat the oven to 400°F and line a baking sheet with parchment paper. Wash the whole pumpkin thoroughly and slice off the top. Cut the large pumpkin in half lengthwise from the stem end down. Use a large spoon to scoop out the stringy parts and seeds, and put this into a large bowl. Don’t worry if it won’t all come out easily; once the flesh is roasted it will be easy to scoop out the rest.
2
On the prepared baking sheet, place the pumpkin cut side down. Bake for about 90 minutes, or until the exterior is golden brown and the flesh is very soft when a sharp knife is inserted.
3
Remove from the oven and cool until the pumpkin can be handled. Scoop out any remaining pulp with a metal spoon and discard. Scoop the flesh away from the skin and discard the skin. Cool the pulp until it is cool enough to handle.
4
Puree the cooled roasted pumpkin in the bowl of a food processor until smooth.
5
Strain the puree in a fine mesh strainer set over a bowl for at least 1 hour to remove some of the moisture.
6
Store in quart-sized zip-lock bags or an airtight container. Refrigerate if using the pureed pumpkin within a few days, or freeze now for using later, such as Thanksgiving cakes and fall season pies.