Tuesday, November 16, 2010

Home Cooked Pumpkin Puree

Home cooking your pumpkin at home can be a great alternative to buying canned pumpkin from the grocery store.  It can be substituted in any recipe calling for canned pumpkin, and gives recipes a fresher taste.  Its all a matter of opinion, but I think home cooked pumpkin makes everything taste better!  You can freeze the puree and store it for use later also, and its super easy.  


Sugar pumpkins (2 sugar pumpkins generally fit on a cookie sheet once cut in halves)

  1. Preheat oven to 325 degrees F
  2. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Place face down on a roasting pan.  Fill pan with a small layer of water.
  3. Bake in the preheated oven 1 hour, or until tender.
  4. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags if desired.

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