The Pioneer Woman Tasty Kitchen
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Roasted Pumpkin Puree

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Say “No!” to the can, and “Hello!” to fresh roasted pumpkin!

Ingredients

  • 4 pounds Pumpkins, Meant For Baking
  • 1 dash Kosher Salt

Preparation

Preheat oven to 400 degrees (F) and line a rimmed baking sheet with foil or parchment paper. Remove pumpkin stems and scrub the pumpkins well. Using a cleaver and a rubber mallet, cut the pumpkins in half by tapping on the cleaver with the mallet until the pumpkin is halved. Remove seeds and sprinkle with a little kosher salt. Roast the pumpkins, cut sides down for 30-40 minutes. Let cool for about an hour or until cool enough to handle. Scoop out all the pumpkin flesh and puree in a food processor until smooth, about 5 minutes.

Store in freezer safe containers or bags until ready to use, you can store in freezer for up to 3 months.

Makes about 4 cups of puree.

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Profile photo of emilyuk

emilyuk on 11.25.2010

Yum, I always make my own pumpkin puree, so easy!

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