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Pumpkin Puree – The Alton Brown Way

Never eat canned pumpkin puree … EVER! I have used this for pie pumpkins, butternut squash, and even acorn squash.


  • Preheat oven to 400 degrees F.
  • Prepare a cookie sheet with parchment paper.
  • Slice Pumpkins in 1/2 using a meat cleaver and mallet.
  • Remove seeds from the pumpkin.
  • Sprinkle kosher salt into the pumpkin cavity.
  • Bake FACE DOWN on parchment for 30 – 40 mins
 During “the great pumpkin shortage of Thanksgiving 2011” there were no pumpkins to be found. As an alternative, we used acorn squash and discovered a rich and delicious flavor. Best of all, the acorn squash is available year round.

Watch Alton Make Pumpkin Puree!

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