Baking recipes that call for pumpkin puree can be made from a whole sugar pumpkin bought at the market, according to a home method that relies on roasting rather than stovetop cooking. The process takes about 45 to 50 minutes in a 400-degree oven, plus blending time.
To start, preheat the oven to 400 degrees and lightly oil a baking sheet. Halve a sugar pumpkin and scoop out the seeds. Place the halves cut side down on the baking sheet and roast until the inside is completely tender, about 45 to 50 minutes. Scrape the flesh off the skin with a large spoon — a metal spoon works well because of its sharper edges — and puree in a blender or food processor until smooth. Let the puree cool before using it as needed.
For bakers measuring by can, one 15-ounce can of pumpkin puree holds about 1 3/4 cups. That conversion matters when a recipe specifies canned pumpkin but the kitchen has fresh puree on hand.
Substitutes When Sugar Pumpkins Are Unavailable
Sweet potato, butternut squash and red kuri squash all work as substitutes for pumpkin puree in recipes. Sweet potatoes and smaller squash will roast faster, but the method stays the same: halve, roast face down, scrape the flesh off the skin and puree until smooth.
Editorial Notes