13 poundripe pumpkinpie pumpkin variety or Muscat pumpkin
Wipe pumpkin with paper towel. Remove the stem.
Pre-heat oven at 400 F.
Cut pumpkin into half, scrape the seeds (don’t discard seeds, roast seeds in oven and use it as snack or as salad topping) using sturdy spoon.
Place halved pumpkin on baking tray lined with aluminum foil (or silicon mat).
Roast your pumpkin in pre-heated oven at 400 F for about 40 to 60 minutes depending on the side of the pumpkin you use.Note - Time to roast pumpkin largely depends on your pumpkin size. Adjust the time according to the size.
Start with 40 minutes. Check if a fork easily pierces the pumpkin skin. You’ll also notice the outer pumpkin skin blistered and separating from the flesh. This indicates pumpkin is perfectly roasted.
Allow roasted pumpkin to cool so you can handle it. Peel off the skin or turn over pumpkin and scoop out all the fresh from the outer skin. If pumpkin is perfectly roasted, flesh would come off easily.
Once pumpkin skin is removed, add roasted pumpkin into food processor and blitz it. Once pumpkin puree is smooth, remove from food processor and store in clean dry jars in fridge or in zip lock bags. You can freeze it for longer storage.
NOTE: Homemade pumpkin puree is naturally thinner as compared to canned puree. Pure pumpkin puree will be slightly watery, it might affect it if used as it is in any baked goods like pumpkin pie. Baked pumpkin recipes will need thicker puree. To thicken pumpkin puree, strain it through cheesecloth and squeeze out all the liquid. Discard the liquid and use strained puree, which is thicker.
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.