Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
Don’t get us wrong, there is nothing wrong with canned pumpkin puree. It’ll do the trick just fine. But if you want to take your pumpkin pie or other pumpkin goodies to the next level of deliciousness, you’ve got to make your own pumpkin puree.
– 2 small baking pumpkins usually labeled "pie pumpkins" or "sugar pumpkins" – kosher salt
Step 1 Heat oven to 350 degrees. Wash and dry pumpkins and remove stems by either cutting or twisting off.
Step 2 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.
Step 3 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.
Step 4 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.
Step 5 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.
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