Wednesday, May 5, 2010

Pumpkin Puree

Pumpkin Puree

This fresh, tasty pumpkin puree can be substituted cup for cup for canned pumpkin in all of your favorite pumpkin recipes.

Pumpkin Puree

1 small pie pumpkin

1. Preheat your favorite oven to 375°.

2. Using your biggest, sharpest chef's knife, cut the pumpkin in half. Cut off the stem and the little woody nub on the bottom of the pumpkin. Use a big metal spoon to scrap out the all of the seeds and the gooey, stringy stuff from the middle of the pumpkin.

3. Place the pumpkin halves, cut side down in a baking dish. Cover the baking dish with a sheet of aluminum foil. Place the dish in the oven and bake for 1 hour or until the pumpkin is tender enough to be easily pierced with a fork.

4. Allow the pumpkin to cool enough to handle it. Peel the leathery skin off of the pumpkin and place the pumpkin flesh into a large bowl. Using a potato masher, mash up the cooked pumpkin until it is smooth. Allow the puree to cool completely.
Notes:
  • Store your pumpkin puree in the refrigerator until you are ready to use it. It will stay fresh for two or three days in the fridge.
  • You can also place your pumpkin puree in a freezer bag and store it in the freezer for up to 6 months.

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