Homemade Pumpkin Puree
Homemade pumpkin puree couldn't be easier to make. You'll be shocked by the difference in the taste compared to canned pumpkin. Use in any recipe that calls for canned pumpkin. Store for 1-2 weeks in the refrigerator or up to 3 months in the freezer.
Ingredients
- 1 4-5 pound pie pumpkin
- salt kosher or sea
Instructions
- Heat your oven to 400F. Line a rimmed baking pan with parchment paper.
- Rinse and dry your pumpkin then split it open through the center. Remove the seeds and membranes (keep the seeds for roasting if desired).
- Sprinkle each half with a pinch of two of salt then place cut side down on the parchment lined pan.
- Bake for 30 -40 minutes until the flesh is soft in all areas. You should be able to easily slide a fork into the flesh with no resistance.
- Allow the pumpkin to cool to the touch before removing the skin. Transfer the cooked pumpkin to a food processor and blend until smooth - about 5 minutes. Alternately you may transfer the pumpkin to a bowl and puree with an immersion blender.
Notes
adapted from Alton Brown, pumpkin puree