How to Prepare Pumpkin Puree

Smaller pumkins, such as the baby bear varietal, have a sweet taste and firm consistency best suited for pies and cakes.

Pumpkin puree requires minimal prep work to prepare a smooth, velvety filling for cakes, soups and other confections. Although the most common application for pumpkin puree is classic pumpkin pie, it also serves as an integral component of several savory preparations, such as pumpkin-rosemary cream sauce, pumpkin ravioli and pumpkin-chevre cheesecake. Refining pumpkin puree by straining it through a sieve incorporates finesse into the preparation and creates a consistency and smoothness unattainable otherwise. Does this Spark an idea?

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Olive oil
Cheesecloth
Cling film

Instructions

- 1
  
  Rinse and dry the pumpkin with paper towels. Cut around the stem of the pumpkin and remove it. Cut the pumpkin in half and scoop out the seeds and membrane. Cut the pumpkin in wedges measuring 4 inches by 4 inches.
- 2
  
  Heat the oven to 375 degrees Fahrenheit. Coat the flesh side of the pumpkin wedges with a thin layer of olive oil. Place the wedges with the flesh side down in a baking dish, and cover them with aluminum foil.
- 3
  
  Bake the pumpkin for one hour and 15 minutes and turn the wedges over. Continue baking until the flesh pierces easily with a fork, approximately one hour.
- 4
  
  Remove the pumpkin wedges from the baking dish and place them on a sheet pan to cool. Allow the pumpkin to cool for 15 minutes or until it can be safely handled.
- 5
  
  Scoop out the flesh with a spoon, place it in a mixing bowl or food-storage container and set aside. Working in batches, puree the pumpkin for one minute, or until smooth, on the medium setting.
- 6
  
  Line a colander with two layers of cheesecloth and set it over a large mixing bowl. Place the puree in the colander and allow it to strain, or refine, in the mixing bowl. Press on the pulp with a rubber spatula or spoon to expedite refining.
- 7
  
  Pour the pumpkin puree into a food storage container and place a piece of cling film on its surface to prevent a skin from forming. Place in the refrigerator to chill for eight hours.