Homemade Pumpkin Purée

Ingredients

• •2 to 3 medium pumpkins (about 4 pounds total) Sugar pumpkins or pie pumpkins
• •as needed Water

Instructions

1. 1Preheat your oven to 350°F.
2. 2Wash the pumpkins thoroughly under running water and pat them dry.
3. 3Cut each pumpkin in half using a sharp knife and scoop out the seeds and stringy bits with a sturdy spoon.
4. 4Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper.
5. 5Roast the pumpkins in the preheated oven for 45 to 60 minutes, until the flesh is very tender and easily pierced with a fork.
6. 6Remove the pumpkins from the oven and let them cool until you can handle them comfortably.
7. 7Scoop the soft pumpkin flesh away from the skin with a spoon and place it in a blender or food processor.
8. 8Blend the pumpkin in batches until completely smooth, adding a splash of water if needed to reach your desired consistency.
9. 9Pour the purée through a fine-mesh strainer lined with cheesecloth to remove excess moisture, letting it drain for at least 30 minutes.
10. 10Transfer the purée to an airtight container and refrigerate for up to 5 days, or freeze in portions for up to 3 months.