Homemade Pumpkin Purée

prized pumpkins
Sarah Karnasiewicz

Pure canned pumpkin purée is a reliable standby for all fall cooking. But it's easier than you think to make your own purée from scratch, which will lend a fuller, more rounded pumpkin flavor to all of your favorite holiday dishes.

Homemade Pumpkin Purée
Making your own pumpkin purée for Thanksgiving desserts is easier than you think.
Yield: makes 2 cups

Ingredients

  • 1 (2-lb.) sugar pumpkin, halved
  • Vegetable oil, for drizzling

Instructions

  1. Scoop out the seeds and discard or save for another use. Drizzle pumpkin flesh with vegetable oil. Bake the pumpkin, cut side down, on a baking sheet at 400° until soft, 1 hour. When cool enough to handle, scoop out the flesh and purée in a blender or food processor.