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Pumpkin Puree from Scratch Recipe

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This recipe for Pumpkin Puree from Scratch is from Marion the Vegetarian, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 small pie pumpkin (4-6 lbs.)
Vegetable oil

Directions:
Directions:
1. Preheat the oven to 400.

2. Cut the pumpkin from top to bottom and around to the other side of the stem (don't try to cut through the stem). Pull the two halves apart, and the stem should break off easily. Scrape out the seeds and stringy bits (you can save the seeds to toast them - see p. 164).

3. Lightly grease a cookie sheet or sheet pan and put the two halves of the pumpkin on it, cut-side down.

4. Bake until the pumpkin can be easily pierced with a knife (45-60 minutes). Remove from the oven and allow to cool.

5. Once the pumpkin is cool enough to handle, scoop out the flesh and puree in a food processor or blender until smooth (3-5 minutes). You may need to do this in several batches.

Preparation Time:
Preparation Time:
60-70 minutes
Personal Notes:
Personal Notes:
Look for small pumpkins labeled "pie pumpkin" or "sugar pumpkin" rather than big jack-o-lanterns, which are bred for size and not for taste.

This recipe makes 4-6 cups, depending on the size of the pumpkin. It's enough for 2-3 pies or several other pumpkin recipes. Pumpkin puree can be frozen for up to 3 months if you don't plan to use it right away. I freeze it in 2 cup batches so it's ready to go straight into a recipe.

 

 

 

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