How to Make Pumpkin Puree
In the meantime, cut your pumpkin in large chunks, no need to peel it.
Reserve about 3 cups of peeled and cubed pumpkin for another recipe. Put this in a container in the fridge.
Put the rest in a large roaster with an inch of water at the bottom. Don’t cover it.
Roast the pumpkin in the oven at 350 degrees for an hour. Shut off the oven. I let it cool overnight in the oven so it will be soft and ready in the morning.
Once it’s all cooled off, grab a big bowl and with your hands, scoop the flesh from the skin. It will slide right off. Gently mash your bowl full of pumpkin or pulse it until there are no lumps. Don’t over puree or whip. This large pumpkin made approximately 12 cups of puree.
Now that you have your pumpkin puree, you are equipped to start on some of my very favorite vegan pumpkin recipes.