Homemade Pumpkin Purée From Decorative Pumpkins
Learn how to turn your decorative pumpkins into delicious homemade pumpkin purée with this simple, zero-waste fall cooking guide.
Print Recipe
Equipment
- Blender or food processor
- sharp knife
- baking sheets
Ingredients
- 1 Decorative pumpkin, scrubbed well
Instructions
- Slice pumpkin in half (or quarters if it’s huge) and scoop out the seeds and stringy insides.
- Place your pumpkin pieces cut-side down on a baking sheet lined with parchment. Roast at 400°F for 45–75 minutes, depending on size. It's done when the flesh dents easily when poked with a fork
- Let the pumpkin cool slightly, then scoop out the soft flesh into a blender or food processor. Blend until smooth and creamy.
- If it's watery (big decorative pumpkins sometimes are!), strain the purée through cheesecloth or a sieve for 30–60 minutes.
- Freeze or store in 1 cup portions for easier baking. Puree lasts up to 1 week in the refrigerator and up to 6 months in the freezer.
Notes
*Calories are approximate per 1 cup portion.
Servings: 8 cups
Calories: 80kcal
