Free Recipe Pumpkin Puree
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Pumpkin Puree Recipe
See below
Pumpkin Puree Preparation
Method #1: I always wait to carve our pumpkin until the day before Halloween. That way we can enjoy a jack-o-lantern and use the pumpkin for baking. It shouldn”t spoil sitting out for a day. After all the seeds are out of the pumpkin you can cook it by cutting it in half and laying it flesh-side down on a baking sheet. Cook in a moderate oven (about 325 degrees) for at least an hour. Check it frequently. When the flesh is soft, scoop it away from the rind. Put it in a food processor and pulse a few times to make it smooth. You can then use it in recipes or freeze in bags for later use. I usually put about 2 cups in a bag. When using fresh (or frozen) pumpkin remember that it is more watery than canned pumpkin. So cut down slightly on the liquids in most recipes. Method #2: To make the puree, cut a slice off the top of a fresh pumpkin with a good sharp knife. Remove the seeds (see the recipe for toasting them), peel, cut meat into big pieces and soak it 2 hours in very cold water. Drain, place in a saucepan full of boiling water and let boil covered until tender – it can take from 40-90 minutes, depending on the quality of the pumpkin. Drain well, pass through a sieve to puree, then use or freeze.
Cooking Temperature:
Recipe Serves: 1
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