A flavorful and easy-to-make pumpkin puree recipe that enhances the natural sweetness of pumpkin.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
Cut the pumpkin in half and remove the seeds.
Save the seeds for roasting as a snack.
Place the pumpkin halves cut-side down on a baking tray.
Lining the tray with parchment paper makes cleanup easier.
Bake the pumpkin in the oven for about 45 minutes, or until the flesh is tender.
Check tenderness by piercing with a fork; it should slide in easily.
Scoop out the pumpkin flesh and place it in a blender.
Let the pumpkin cool slightly to avoid handling hot surfaces.
Add the cinnamon and salt, then blend until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Strain the puree using a cheese cloth to remove excess liquid.
Let it strain overnight for a thicker consistency.
Store the puree in portions for future use or use immediately in your recipes.
Label the storage containers with the date for easy tracking.