Pumpkin Puree


Pumpkin Puree
(Yield will depend on the size of your pumpkin, but a small pumpkin will easily make 30 ounces of puree)

✎ Print Recipe


Small pumpkin
Coarse Salt


1. Preheat oven to 400F. Line a baking sheet with foil.

2. Chop stem off pumpkin. Split in half from top to bottom. Scoop out innards.

3. Sprinkle some coarse salt all over the insides of the pumpkin halves.

4. Place halves of pumpkin flesh-side down and bake for 45 minutes until flesh of pumpkin is soft (you can easily run a knife through it).

5. Cool, then peel off the skin. Puree. You can freeze this puree for later use.

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