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Pumpkin Puree Recipe

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This recipe for Pumpkin Puree, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan McCabe
Added: Thursday, December 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5-6 lb. pumpkin

Directions:
Directions:
Quarter pumpkins and cut out stem. Scrape out pulp. Cut into 4" chunks. Place rind side down on oiled roasting pan. Bake at 325 F for 90 minutes. Remove rind and puree in food processor. Strain puree through cheesecloth for 30-60 minutes, or until the pumpkin reaches a thick consistency like a canned pumpkin. This should make about 4 c. pumpkin puree.

Personal Notes:
Personal Notes:
You should not to use Jack-o-lantern pumpkins. Look for small smooth dark orange baking pumpkins. A small pumpkin should weigh about 2 lb.

 

 

 

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