Description
Making your own pumpkin puree is surprisingly easy and tastes so much better than the canned stuff. Plus it saves you a few bucks.
Ingredients
Scale
- 2 pie pumpkins/sugar pumpkins, washed and scrubbed. (Make sure they are not jack-o-lantern pumpkins; pie pumpkins are much smaller).
- Sea salt
Instructions
- Preheat oven to 400 degrees. Prepare 2 rimmed baking sheets by lining them with parchment paper or a silpat mat.
- Using a large knife and a wooden or rubber mallet gently and carefully tap the knife with the mallet through the pumpkin until the pumpkin is cut in half.*
- Use a large spoon or ice cream scoop, which works really well. Scrape out the seeds and stringy membrane. Set the seeds aside to roast in the oven later.
- Sprinkle the flesh with the sea salt. Place the pumpkin halves flesh side down on the baking sheet.
- Bake for 30 to 45 minutes, or until you can easily pierce the skin of the pumpkin with a sharp knife.
- Remove the pumpkins from the oven and allow to cool. Once cool enough to handle, use the same ice cream scoop to scoop out the flesh of the pumpkins into the bowl of a food processor.
- Process the flesh of the pumpkin for 4 to 5 minutes, or until the pumpkin flesh is smooth.
- Store the pumpkin puree in airtight containers in the refrigerator for up to 3 weeks. Or store in the freezer for up to 6 months.
Notes
*References: Alton Brown
