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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pumpkin Puree Recipe

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This recipe for Pumpkin Puree is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sugar Pie Pumpkin (about 3 pounds), cut in half, scoop out the seeds
Drizzle a little oil over the top
Directions:
Directions:
Roast the pumpkin in a 375° oven until the flesh is fork tender. After done cooking remove the skin and puree the pumpkin in the food processor.
2 small (3 ½ pound) sugar pie pumpkins. Makes about 5 cups of puree.

If, after you have pureed the pumpkin flesh, it seems a little wet, find a way to dry it. Spread it out on a baking sheet. Or, bundle it up in cheesecloth and hang it over the kitchen sink.

 

 

 

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