Roasted Pumpkin Purée
Makes about 3 cups
  • 1 (21/2- to 3-pound) pie pumpkin
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil.
  2. Pierce pumpkin several times with a knife. Place pumpkin stem side up on prepared pan; wrap stem with foil.
  3. Bake until a knife can easily be inserted into center of pumpkin, about 2 hours. Remove from oven, and let cool enough to handle.
  4. Using a paring knife, start to peel off skin around stem; peel off remaining skin with fingers. Remove stem, and scoop out seeds and membrane. Pass pumpkin flesh in batches through a ricer into a large bowl; let cool completely. Refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.
Recipe by Paula Deen Magazine at