Pumpkin Puree

It’s almost time to make some pumpkin pies, but pumpkin spice has been everywhere for a couple of months already. If you would like a pumpkin pie made from fresh pumpkin instead of canned, this is the recipe to use.

You can also use this pumpkin puree for any recipe that calls for pumpkin puree, not pumpkin pie filling. I like to make a batch of Pumpkin Dog Biscuits around this time of year. And occasionally, especially around Thanksgiving, we will sometimes indulge in a Pumpkin Pie Milkshake. Let’s get to the puree recipe – –

You just need two things to make your own pumpkin puree:

1 (4 to 6-pound) baking pumpkin, rinsed and dried
Kosher salt

Preheat the oven to 400 degrees F.

Remove the stem from the pumpkin and split it in half from top to bottom, using a large knife or a 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. (roast those babies! yummy recipe for the seeds is coming soon)

Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined baking sheet. 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 baking sheet 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. Use the puree in any recipe that calls for pumpkin puree, not pie filling. Or store in the fridge for up to 1 week or freeze for up to 3 months.

Source: Alton Brown on foodnetwork.com

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