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You COULD buy canned pumpkin, but nothing tastes better than if you do it yourself!
- 4-6 Pound Baking Pumpkin
- 1 Tablespoon Kosher Salt
- Preheat oven to 400 degrees.
- Using a very sharp knife, remove stem of pumpkin. Carefully slice pumpkin in half from top to bottom. Using a spoon or ice cream scoop, scrap out seeds and fibers from each half. Sprinkle insides with kosher salt.
- Place halves, flesh-side down on roasting pan lined with parchment paper. Place in oven and roast 30 to 45 minutes until knife easily pierces through skin.
- Remove from oven and let cool completely, which should take about an hour. Scrape out flesh and place in food processor or blender. Process until mixture is smooth.
- Store in refrigerator for up to 1 week or freeze for up to 3 months.
- Makes 2 cups purée.
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Total Time: 65 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
