Description
Learn how to make silky, naturally sweet pumpkin puree from scratch using Alton Brown’s foolproof oven-roasting method. This versatile puree is perfect for pies, soups, pancakes, and more, with a deep caramelized flavor that canned versions can’t match.
Ingredients
- 1 (2 to 3-pound) pie pumpkin or sugar pumpkin
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 350°F (177°C) and adjust an oven rack to the middle position. This ensures even heat distribution and prevents the pumpkin from scorching on the bottom.
- Using a sharp chef’s knife, carefully cut the pumpkin in half from the stem end to the bottom, using a steady sawing motion. Place the pumpkin on a damp towel or non-slip mat to keep it stable while cutting.
- Scoop out all the seeds and stringy pulp with a sturdy metal spoon. Reserve the seeds for roasting separately if desired. Getting all the fibers out prevents a stringy texture in the final puree.
- Rub the cut sides of both pumpkin halves with the olive oil, coating evenly, then sprinkle the kosher salt over the cut surfaces. This seasoning enhances the natural sweetness and promotes caramelization during roasting.
- Place the pumpkin halves cut-side down on a rimmed baking sheet lined with aluminum foil or parchment paper for easy cleanup. The cut-side down position steams the interior while the skin roasts, creating tender, flavorful flesh.
- Roast for 45 to 60 minutes, until the skin is wrinkled and soft, and a paring knife slides into the flesh with no resistance. Larger pumpkins may need up to 75 minutes. The flesh should feel tender when pressed.
- Remove the baking sheet from the oven and let the pumpkin halves rest until cool enough to handle, about 20 minutes. This resting period allows the steam to settle and the flesh to reabsorb moisture, preventing a watery puree.
- Using a large spoon, scoop the roasted flesh away from the skin, discarding the skin. Transfer all the flesh to a food processor fitted with the steel blade or a high-speed blender.
- Blend the pumpkin until completely smooth, scraping down the sides once or twice, about 1 to 2 minutes. If the puree seems too thick, add water one tablespoon at a time until silky. Avoid over-blending, which can make it gummy.
- Transfer the puree to airtight containers and refrigerate for up to 5 days, or use immediately. For longer storage, freeze in portions (see Notes). The yield is approximately 2 cups of puree.
Notes
Store the pumpkin puree in a sealed container in the refrigerator for up to 5 days. To freeze, portion into 1-cup amounts in freezer-safe bags or containers, press out excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before using. Reheat gently in a saucepan over low heat or in the microwave in 30-second bursts, stirring occasionally. Avoid boiling, which can cause separation. This puree can be used in any recipe calling for canned pumpkin; note that fresh puree has higher water content, so you may need to drain it in a fine-mesh sieve lined with cheesecloth for 30 minutes if using in pies or dense baked goods.
Nutrition
- Calories: 55
- Sugar: 2.5g
- Sodium: 500mg
- Unsaturated Fat: 0.6g
- Trans Fat: 4g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 0.9g
- Cholesterol: 0mg
Keywords: homemade pumpkin puree, Alton Brown pumpkin puree, roasted pumpkin puree, how to make pumpkin puree, fresh pumpkin puree, fall side dish, easy pumpkin puree, pumpkin preparation, roasted sugar pumpkin