Looking for an easy pumpkin puree recipe? I followed Alton Brown’s recipe from the Cooking Channel (check out the original here), and it’s the best pumpkin puree I’ve tried so far. Super simple, with good results every time.
Just make sure you use heat-resistant gloves to handle the pumpkin after it’s out of the oven.
Pumpkin Puree Recipe
Ingredients:
1 sugar or pie pumpkin
Kosher salt
Directions:
Cut the pumpkin in half. De-seed and de-stem the pumpkin.
Lightly sprinkle salt on the flesh of the pumpkin.
Place face down and bake 40 minutes, or until the flesh is soft.
Scoop the flesh away from the skin and place it in a food processor or blender. Blend until smooth.
Place in an airtight container and refrigerate or freeze until use. It will keep up to a week in the fridge, or 2 to 3 months if kept frozen.
Want to use it? Try it in my Pumpkin Spice Syrup, a Pumpkin Pie Martini, or more fall recipes here on the blog and on my YouTube page.
