2000s Recipes + Menus

Fresh Pumpkin Purée

Makesabout 3 1/4 cups
  • Active time:25 min
  • Start to finish:10 1/2 hr
October 2001
Look for sugar pumpkins and cheese pumpkins—we find they make the tastiest purée for pies, tarts, and cakes.
  • 2 lb fresh pumpkin, cut into roughly 4- by 5-inch wedges
  • 1 tablespoon unsalted butter, melted
  • Special equipment:

  • Preheat oven to 400°F.
  • Brush flesh sides of pumpkin wedges with butter. Arrange, flesh side down, in a large roasting pan and cover pan tightly with foil. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove foil and cool pumpkin in pan until it can be handled.
  • Discard any liquid that may have accumulated and scoop out pumpkin flesh, then purée pulp in batches in a food processor. Transfer to a large sieve or colander lined with several layers of cheesecloth set over a large bowl. Drain purée, chilled, its surface covered with plastic wrap, 8 hours or overnight.
Cooks’ note: Purée keeps, covered and chilled, 2 days or, frozen in an airtight container, 2 months.
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