Pumpkin Puree
Prep Time
5-10minutes
Cook Time Passive Time
1-1.5hours 1hour
Prep Time
5-10minutes
Cook Time Passive Time
1-1.5hours 1hour
Ingredients
  • 2small baking pumpkinsusually labeled “pie pumpkins” or “sugar pumpkins”
  • kosher salt
Instructions
  1. Heat oven to 350 degrees.
  2. Wash and dry pumpkins and remove stems by either cutting or twisting off.
  3. Cut the pumpkins in half with a sharp chef’s knife or cleaver. Remove the seeds and strings with a spoon. Save the seeds for another use, like roasted pumpkin seeds.
  4. Sprinkle the inside of the pumpkin halves with kosher salt. Place pumpkin halves cut side down on a baking sheet lined with parchment paper. Cover with foil. Bake for 1 to 1.5 hours, or until tender. Remove baking sheet and place on a cooling rack. Let cool for up to an hour.
  5. Once the pumpkins have cooled, scoop out the flesh with a spoon and place in a food processor. Process the roasted flesh until smooth, about 3-4 minutes.
  6. Use pumpkin puree right away or store in an air tight bag in the refrigerator for up to 1 week or in the freezer for up to 3 months.