Skip the canned stuff and make a fresh pie filling with plump squash or pumpkin. This easy purée is delicious in our Pumpkin Caramel Ice Cream Pie and Pumpkin Brûlée Tart. Choose a dry-fleshed baking pumpkin like Sugar Pie (Halloween carving pumpkins are too moist) or a dense orange squash like butternut or kabocha.
This recipe goes with Pumpkin Caramel Ice Cream Pie, Pumpkin Brûlée Tart
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- 2 pounds pumpkin or winter squash
- Vegetable oil
- 1. Preheat oven to 375°. Cut pumpkin in half, using a large, heavy knife. Scoop out the seeds (save them for toasting if you like).
- 2. Rub the inside of the pumpkin halves with oil. Set them, cut side down, on a rimmed baking sheet.
- 3. Bake until very soft when pierced, 45 to 75 minutes. Scoop flesh into a food processor and whirl until smooth. If the purée is watery, let it drain in a strainer for 30 minutes.
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