Friday, November 15, 2013

Homemade Pumpkin Purée

Here's a pumpkin purée recipe courtesy of Alton Brown of the Food Network. I'd trust this man to make a gourmet meal out of sand and cheese. I'll be posting many recipes this season that will call for the use of pumpkin purée. If they don't sell canned pumpkin purée in your area, or you're simply a culinary purist, this recipe is fool proof and will come in handy.


-1 (4 to 6-pound) baking pumpkin, rinsed and dried.

-Kosher salt.


-Preheat your 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 sharp knife. 

-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 or blender. 

-Process until the flesh is smooth, 3 to 4 minutes (purée).

-Store in the fridge for up to 1 week or freeze for up to 3 months.