Pumpkin Purée



  • 1 Pie Pumpkin (5-7 lbs.)

  • Preheat the oven to 400°. Scrub the pumpkin under warm water to remove any dirt. Poke 5-6 holes into the pumpkin and place it onto a cookie sheet or lasagna pan. Place in the lover 1/3 of the oven and roast until a skewer can easily be inserted into the pumpkin (about 60 minutes). Remove and allow to cool for 5-10 minutes. Slice the pumpkin in half and remove (and discard) the seeds and stringy material with a large spoon. Scoop out the pumpkin meat into a bowl and break up any large chunks. Place in an airtight container and store in the refrigerator for up to 2 weeks.

Pumpkin Purée is a staple in many of our pumpkin cocktails. You can use the canned, store-bought purée, but making your own requires little effort. Look for a 5-7 pound pie pumpkin (we prefer the “Small Sugar” variety), make the purée, and then use it cocktails like our Pumpkin Pie Martini, Pumpkin Alexander, Pumpkin Flip, Jack-o-Lantern, Pumpkin Old Fashioned, and Pieter’s Pumpkin. Enjoy!


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