Quick Tip: Pumpkin Puree

It's fall, which means it is pumpkin season. Before you reach for the canned stuff, buy a pumpkin and make this. It's quick, easy, keeps for a good while and you know exactly what goes into it! 

Now, quite frankly, this is not a recipe, this is a technique (as most of my Tips are). There is only one ingredient! 

What You Will Need for 2 lbs of Puree: 

- 1 baking pumpkin, 4-6 lbs. (A baking pumpkin is medium sized and is freckled slightly). 

- Kosher salt for flavor (optional) 

What To Do: 

- Heat oven to 400 degrees F

- Wash the pumpkin and remove the stem carefully by twisting. 

- Cut the pumpkin down the middle and remove seeds and fibers. (Save seeds to roast later!) 

- Place each half of the pumpkin, skin side up. Bake for 45 minutes, until a a knife or fork goes in and out easily. 

- Allow to rest until fully cooled, this is important, otherwise you will burn yourself. 

- Scoop the pumpkin out of the skin, or remove the skin as I did with my pumpkins. 

- Pulse in a food processor until smooth.

- Store in the fridge for up to 1 week. Or use immediately in dips, drinks, and baked goods! 

Click here for printable recipe!