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Fresh Pumpkin Puree Recipe

Name: Fresh Pumpkin Puree
Ingredients: 1 Tbsp. vegetable oil; 1 x pumpkin - (2 lbs), such as Jack Be Little, Munchkin, or possibly Spookie

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Servings: 1

Ingredients

Cost per recipe $0.03 view details

Preheat an oven to 400 degrees. Brush a baking sheet with the oil.
Cut the pumpkin in half horizontally and scoop out the seeds and strings (save the seeds for roasting). Place the pumpkin halves cut-side down on the prepared baking sheet. Bake till the flesh is soft when pierced with a fork, 45 to 60 min. Remove from the oven and let cold.
Scoop out the flesh into a food processor or possibly blender. Puree till smooth. Spoon the pumpkin puree into a sieve placed over a large bowl. Let the pumpkin drain for 30 min before using. Cover and chill for up to 1 week, or possibly freeze up to 1 year.
This recipe yields 2 c..
Yield: 2 c.

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