Ingredients
Equipment
Method
- Heat the oven to 200°F. Put the whole pumpkin on an oven rack with a rimmed baking sheet underneath to catch drips. Leave space for heat to circulate.
- Begin checking a small pie pumpkin around 1 hour and allow about 1–2 hours. A 10-pound pumpkin takes about 3 hours; larger pumpkins and an 11-pound Hubbard take closer to 4 hours. Wearing oven mitts, check that the pumpkin gives gently on several sides. Continue if any sides are hard. Check and rotate multiple pumpkins as needed.
- Carefully move the cooked pumpkin to a large rimmed tray or heat-safe dish. Make a cut down one side to the bottom, keeping clear of hot steam and liquid. Let heat escape until safe to handle, then finish halving it.
- Scoop out and discard seeds and stringy material. Spoon out the soft flesh without including the skin.
- Cool the flesh promptly in shallow heat-safe containers to room temperature before using the Ninja BN801. Keep the cooling/processing break within two hours, refrigerating if not continuing. Do not process hot flesh.
- Use the BN801 Precision Processor bowl and chopping blade. Process cooled flesh in batches within its fill marks, until smooth. Stop before opening to scrape or check. No extra water is specified.
- Transfer to clean small covered containers and refrigerate promptly, or freeze portions with expansion space. Keep the batch plain for other recipes. When serving as a bowl or side on its own, add an introduced fat to the serving.
Notes
One batch from one whole edible pumpkin or winter squash, with no fixed cup or jar yield. Measure finished purée for the recipe you are making.
The First Check field is one hour for a small pie pumpkin, which takes about one to two hours overall. A ten-pound pumpkin takes about three hours; larger pumpkins can take closer to four, including an eleven-pound Hubbard. Check softness on multiple sides. Preparation, cooling and processing are additional; no fixed full-recipe total is given.
Keep the skin on while baking, then discard the seeds, strings and skin before processing. Use oven mitts and a rimmed tray when opening because hot liquid and steam escape.
The Ninja BN801 takes room-temperature flesh in its eight-cup Precision Processor bowl and chopping blade. Process in batches within fill marks; no extra water is specified. Drain an amount only if its finished recipe asks for drained pumpkin.
Plain Full GAPS ingredient after introduction. For a bowl or side on its own, add an appropriate fat such as cold-pressed coconut oil or introduced homemade ghee. Keep the stored ingredient plain for recipes with their own measured fat.
At 2× roast two pumpkins only if they fit with airflow and drips contained. Check each separately; roasting time does not automatically double.
Refrigerate promptly in small covered containers at 40°F or below and use within three to four days, or freeze up to three months. Leave expansion space; thaw in the refrigerator.