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Easy Pumpkin Puree from Scratch

Makes 5 to 6 cups pumpkin puree
TIP: Freeze in freezer-safe bags in 2 cup portions. Our pumpkin pie recipe calls for 2 cups of purée per pie.

YOU WILL NEED

1 small baking pumpkin, 4 to 6 pounds

Fine sea salt, optional

DIRECTIONS

Heat the oven to 400 degrees F and line a baking sheet with parchment paper.

Rinse and pat dry the pumpkin. Cut the squash from stem to end, but don’t try to cut through the stem (it’s too tough). When you’ve cut through the pumpkin, just pull each half apart. We do this in two parts. Cut one side from the stem down to the bottom of the pumpkin. Remove the knife, rotate the pumpkin to the opposite side then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.

Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt then place cut-side-down onto the baking sheet. Bake until the pumpkin can easily be pierced with a knife in several places and the flesh is pulling away from the skin, 45 to 60 minutes.

Cool until you can safely handle the halves then scoop out the soft flesh into a food processor — depending on how large the pumpkin is, you may need to do this in two batches. Process until very smooth, 3 to 5 minutes.