Learn how to make pumpkin puree with this step-by-step photo tutorial! You'll never have to figure out what to do with leftover canned pumpkin puree again, because you'll always be able to use just what you need.
1(4 to 6-pound)baking pumpkin,rinsed and dried (see notes)
Preheat the oven to 400 degrees F. Line a sheet pan with parchment or foil.
Slice a piece of skin off one side of the pumpkin to create a flat surface. Turn the pumpkin onto its side so it’s resting on the newly created flat surface, then slice off the stem.
Use a large spoon or ice cream scoop to remove the seeds and fibers from each half (you can optionally save the seeds for roasting).
Sprinkle a light coating of salt all over the pumpkin flesh (this will help extract water), and place flesh-side sown on the prepared sheet pan.
Roast for 40 to 60 minutes, until a knife can be easily inserted into the pumpkin in several places. The roasting time will vary depending on the size of the pumpkin.
Remove from the oven and cool for around 1 hour, until the pumpkin is room temperature or just slightly warm. Use a large spoon to scoop the pumpkin out of the skin and into a food processor (you can also use a food mill or large bowl and immersion blender). Puree until smooth.
If the puree seems watery and thin compared with canned pumpkin, transfer to a fine mesh strainer (or colander lined with cheesecloth) set over a bowl, and let some of the water drain out, stirring occasionally, until the puree reaches the desired consistency (30-60 minutes).
Store in the fridge for up to 1 week or freeze for up to 3 months.
These are several varieties of baking pumpkins. The two you’ll most commonly see for sale are labeled sugar pumpkins or pie pumpkins.