Pumpkin Puree Recipe (Homemade)

Name: Pumpkin Puree Recipe (Homemade)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2
Cuisine: Québécoise
Ingredients: 1 small pumpkin, about 2.2 lb (1 kg)

Preparation 15 min
Cooking 50 min
Servings 2
Freezing Absolutely

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Ingrédients

1 small pumpkin, about 2.2 lb (1 kg)

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Preparation

Heat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
Cut the pumpkin in half and scoop out the seeds. Set them aside in a bowl, do not throw them away. Place both halves on the sheet, cut side down against the parchment.
Roast 40 to 60 minutes, until a fork slides into the flesh with no resistance at all. Let cool about 1 hour on the sheet.
Pull the flesh away from the skin with your hands or a spoon and drop it into the food processor. Blend until completely smooth, about 1 minute, scraping the sides once or twice.
Transfer the puree to a fine mesh strainer or cheesecloth set over a bowl, cover, and let it drain overnight in the fridge. Do not skip this step.
The next day, discard the liquid and move the puree to an airtight container. Refrigerate until you need it.