Pumpkin Purée

pumpkinpuree Made from scratch, homemade Pumpkin Purée is a staple ingredient in so many of your favourite pumpkin recipes. It's also simple, made with 1 ingredient and better than any canned version you'll ever buy.

1 sugar pumpkin

Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3).

Cut the top off of the pumpkin and discard it. Flip the pumpkin over so the cut side is down (this creates a nice stable base) and cut the pumpkin in half.

Use a spoon (or your hands) to remove the seeds and strings. You can save the seeds to roast later if you like.

Place the pumpkin cut-side down onto a lined baking sheet. Place in the oven and bake for 35-45 minutes or until the inside is tender.

Remove from the oven and flip over, allow to cool for 10 minutes before scraping the insides out, discard the peel.

Place in a blender or food processor and pulse until silky smooth.

Let cool and use, or store in an airtight container in the refrigerator for up to 5 days.