Pumpkin Puree

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This simple and fresh pumpkin puree has an amazing amount of uses: pumpkin pie filling, soup, smoothies, cake, bread, custard, ice cream, baby food and more. Recipe from: theparsleythief.com

Ingredients

Makes approx. 8 cups of purée depending on the size. This recipe is very loose.  You can use any size, or variety pumpkin of your choosing.  This method can also be used for any Autumn squash.  Just be aware the results will vary.

  • 1-10 pound Long Island Cheese pumpkin

Directions

Preheat the oven to 400 degrees.

  1. Wash the pumpkin & cut it in half.  Scoop out all the stringy fibers & seeds.  Slice the pumpkin halves into manageable slices & place them on a parchment lined baking sheet {depending on the size of your pumpkin, you may need two sheet pans}.
  2. Roast for 45 minutes to 1 hour, or until the flesh is tender.  Flip the slices halfway through the cooking time.
  3. Let them pumpkin cool enough to handle it.  Scoop the flesh out into the bowl of a food processor, fitted with the steel blade attachment.  Process until very smooth.
  4. Use the purée in any recipe that calls for canned pumpkin, or transfer to sealed containers & freeze, for future use.
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