How To Make

Homemade Pumpkin Purée

Homemade pumpkin purée tastes much better than canned, and it's a great way to use seasonal winter squash. All you need is a small pie pumpkin!

1. Carefully halve a pie pumpkin straight down from top to bottom.

2. Use a spoon to scoop out the seeds and any stringy bits.

3. Place the two halves, cut side down, on a lined baking sheet.

4. Roast until softened, then scoop out the flesh.

5. Transfer to a blender and purée until silky smooth.

Use in your favourite pumpkin recipes like pumpkin biscuits,

pumpkin custard pie with flaky all-butter crust,

or this easy, gelatin-free pumpkin mousse with candied nuts.

Get all of these recipes, with full instructions, tips, and notes, via the link below!