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+ servings

Pumpkin Puree

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 57 minutes
Yield: 2 to 2 1/2 cups


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


  • Heat oven to 400ºF. Line a half-sheet pan with parchment paper.
  • Slice a small piece of skin off one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Using a large cleaver and a mallet, remove the stem and split the pumpkin in half from top to bottom. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop, rinsing and reserving the seeds for another use. Cut the fibers with kitchen shears, if necessary.
  • Sprinkle the flesh with kosher salt and lay the halves, flesh-side down, on the prepared 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 wire 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.