I bought two cute little pumpkins to do a test run of pumpkin puree in the instant pot. But for some reason the oven called their name, and I switched to my old-faithful, easy, roasted version. Yes, fresh pumpkin puree is quite easy to make. You basically cut the pumpkin in half, remove the seeds along with the stringy stuff and just plop them in the oven. Let me tell you fresh pumpkin is the bomb! It makes any and all pumpkin recipes scream of deliciousness. Yeah, I’ve opened quite a few Libby cans in my day, but you just can’t beat the difference when it comes to fresh. Oh yeah, I’ll still have to experiment with the instant pot version, and I’ll let you know who wins.
- 2 small pie pumpkins (also called sugar) or 1 medium
- Preheat oven to 375ºF.
- Wash the outside of the pumpkin to remove any dirt. Cut the stem, then cut the pumpkin in half.
- Use a melon baller to remove all the seeds and the stringy membranes from the center of each pumpkin half.
- Place the pumpkin halves cut-side down onto a baking sheet and roast for about 45 minutes, until the skin is dark. Turn the pumpkin halves over. The pumpkin should be very soft.
- Scoop all the pumpkin out of the skin with a spoon, then transfer to a food processor. Puree for about 30-60 seconds until a smooth texture is reached.
- Do not use the large pumpkins. You will want to look for pumpkins labeled pie or sugar pumpkins.
- If you do not use right away in your favorite recipe, refrigerate for up to 5 days. You may also freeze and use when you can no longer find pumpkins in the store.