There's nothing like fresh roasted pumpkin puree for baking and cooking, especially during the holiday season. Follow these step-by-step instructions to enjoy fresh puree in your breads, cookies, and pies in no time.
(yields approximately 1 cup puree per pumpkin)
1-3 sugar pie pumpkins (you can roast more, but six halves -- three pumpkins -- will fit on most baking sheets).
Preheat the oven to 375 degrees Fahrenheit. Cut your sugar pie pumpkin(s) in half and scoop out the seeds. Arrange the halves cut-side down on your baking sheet.
Roast for approximately one hour, until a knife easily pierces the flesh.
The inside of the pumpkin should be orange-ish in color and relatively easy to scoop out with a spoon (if not, just put them back in for a few more minutes).
If you prefer a smooth puree, blend the scooped out flesh in a blender, with a hand blender or with a food mill.
Use this puree to make our easy Homemade Pumpkin Bread, Vegan Pumpkin Ice Cream, or a Homemade Pumpkin Spice Latte.
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