Pumpkin Purée

Pumpkin Purée

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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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
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Store in refrigerator for up to 1 week or freeze for up to 3 months.
  6. Makes 2 cups purée.
  7. Prep Time: 20 Minutes
  8. Cook Time: 45 Minutes
  9. Total Time: 65 Minutes
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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