How To Make Pumpkin Purée: An Easy Recipe

Pumpkin purée is good for more than pies. It’s high in fibre, iron, potassium and vitamin A, and a healthy addition to chili, stew, pasta sauce and even oatmeal. Canned pumpkin purée is always acceptable in all our recipes that call for pumpkin purée, but if you have a sugar pumpkin it's easy to make your own, too.

For best results, choose a sugar pumpkin, or pie pumpkin. It is a small, round winter squash known for a sweeter flavour and smoother texture than its larger, decorative, jack-o’-lantern cousin.

This pumpkin cheesecake with bourbon whipped cream recipe is a Chatelaine staff favourite—and a great way to use your purée. (Note: Canadian whisky is a fine substitute here!)

Simple Homemade Pumpkin Purée Recipe

1. Slice a sugar pumpkin into quarters.
2. Scoop out and discard seeds. (For a snack, toss seeds in oil and salt, and roast separately.)
3. Roast pieces in a large baking dish, covered with foil, in a 400F oven until fork-tender, about 1 hour.
4. Remove from oven. When cool enough to handle, scoop flesh from the skins.
5. Whirl in a food processor until very smooth.

Get more of our best pumpkin dessert recipes.