| Level: | Easy |
| Total: | 1 hr 57 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 37 min |
| Yield: | 2 to 2 1/2 pounds puree |
Ingredients
- 1 (4 to 6-pound) baking pumpkin, rinsed and dried
- Kosher salt
Instructions
- Heat the oven to 400 degrees F.
- Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
- Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
- Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 103 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 1319 mg |
Reviews
Super easy. Beautiful puree
Since finding this recipe several years ago, I’ve yet to have to purchase canned pumpkin – love love LOVE the outcome. I just freeze in vacu-seal bags in 2 cup and 4 cup portions, and viola – ready for muffins, cookies, pies, and more at a moment’s notice. Seems my garden always produces an abundance of pie pumpkins, so thank you, Alton!
Perfect! Thanks Alton!
Sorry, a question instead of a review, (but will review later). I wanted to hide my compost heap after removing the good stuff for the garden and decided to plan pumpkins, which did the job beautifully and even grew up the nearby privet hedge suspending pumpkins giving my neighbors pumpkin envy, (don’t worry, I share). Anyway, they are not a baking variety or whatever is the correct one. Will regular pumpkins work for pie & bread recipes? I don’t know what I am going to do with so many pumpkins if I cannot use them for baking.
So easy and fun to do! I use it in anything that calls for canned pumpkin. So yummy! Thank you Alton!
Perfect!
This is so easy and made my pie taste soooo good with the added benefit of zero preservatives added to the canned option.
dear ree,
I am looking for your strawberry granola bar recepie you made on your show, but
I can’t seem to find it.
Better than the canned stuff and so easy!
Simple, easy and delicious