PUMPKIN PUREE
Learn how to make pumpkin puree from scratch using this easy recipe from Food Network.
Provided by Alton Brown
Time 1h57m
Yield 2 to 2 1/2 pounds puree
Number Of Ingredients 2
Steps:
- 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.
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MD JUBAID
[email protected]This is the best pumpkin puree recipe I've ever tried! It's so easy to make, and the puree is so delicious and creamy.
Sohail Amin
[email protected]This pumpkin puree is the perfect addition to my fall baking. It's so smooth and creamy, and it makes my pies and breads taste amazing.
Qadeer mughal Qadeerhussain
[email protected]I've never made pumpkin puree before, but this recipe made it easy. I'll definitely be making it again.
Tobias Curtis
[email protected]This recipe is a great way to use up leftover Halloween pumpkins.
Sona Jutt
[email protected]I'm not a fan of pumpkin, but I loved this recipe! The puree was so smooth and creamy, and it didn't have that strong pumpkin flavor.
Hassan Bahar
[email protected]This recipe is a bit time-consuming, but it's worth it for the delicious results.
Enock Mwenye
[email protected]I'm allergic to pumpkin, but I can still enjoy this recipe by using butternut squash puree instead.
Afridi Sheikh
[email protected]This recipe is a great way to get kids involved in the kitchen. My kids love helping me make pumpkin puree.
Puskar Bohara
[email protected]This puree is so versatile! I've used it in pies, breads, and even smoothies. It's always delicious.
ibrahim shah
[email protected]I've made this recipe several times, and it always turns out perfectly. It's the perfect way to use up leftover pumpkin.
Aaliyah Bhyat
[email protected]This recipe is a bit bland. I added some spices, like cinnamon and nutmeg, to give it more flavor.
Obadeh Jalamneh
[email protected]This was my first time making pumpkin puree, and it turned out great! I followed the recipe exactly, and the puree was perfect. I used it to make pumpkin bread, and it was delicious.
Alicia Thompson
[email protected]I love this recipe! The pumpkin puree is so smooth and creamy, and it's the perfect addition to my pumpkin pie. I'll definitely be making this again.
Daleisha Craver
[email protected]This pumpkin puree recipe is a lifesaver! I used to spend hours peeling and cooking pumpkins, but now I can just pop one in the microwave and have perfect puree in minutes. Thanks for sharing!