Let the roasted pumpkin cool until you can touch it without screaming. Then, using that same trusty spoon, scoop the soft, golden flesh away from the skin. It should come off in velvety, sweet ribbons. If it sticks, your pumpkin wasn’t cooked enough. Pop it back in the oven for ten more minutes of intensive therapy.
How to Make Pumpkin Puree from Sugar Pumpkins
Now you have a bowl of pure, unadulterated pumpkin purée. Do not use it straight from the bowl—it’s too watery. Dump it into a cheesecloth-lined strainer or a clean dish towel and let it drain for 20 minutes. Squeeze it like you’re wringing the neck of a story that went on too long.
