Prep Time: 10 minutes
Cook Time: 45–60 minutes
Makes: Approximately 5–6 cups
Ingredients
- 1–2 small pie pumpkins*
- Fine sea salt, optional
*Ingredients available at the farmers’ market.
Directions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Rinse and dry the pumpkins. Carefully cut each pumpkin in half, trimming a small portion from the bottom first if needed to keep it steady. Scoop out the seeds and pulp, reserving the seeds for roasting.
- Lightly season the inside of each pumpkin with salt, if desired. Place the halves cut-side down on the prepared baking sheet.
- Roast for 45–60 minutes, or until the flesh is tender, easily pierced with a knife, and pulling away from the skin.
- Allow the pumpkins to cool until safe to handle. Scoop the flesh into a food processor and blend until smooth, about 3–5 minutes.
Tips: If you don’t have a food processor, use a blender, potato masher, or food mill. If the puree is watery, strain it through cheesecloth or a fine-mesh strainer before using it in baked goods.
Store in an airtight container in the refrigerator for up to 3–4 days, or freeze in one-cup portions for up to 3 months.
Recipe adapted from Inspired Taste (inspiredtaste.net)
