PUMPKIN PUREE
Unlike the store bought pumpkin, this homemade puree has a bright colour, soft texture and natural aroma. Aside from being a GREAT baby food, pumpkin puree is the main ingredient for our favorite Pumpkin and Fall recipes; soup, muffins, cookies and the list goes on.
Provided by PrincessCalynn
Categories Pie
Time 2h
Yield 6 cups
Number Of Ingredients 2
Steps:
- *Cut the skin off the pumpkin.
- *Cut pumpkin into 1 or 2 inch cubes.
- *Place in casserole.
- Cook in 350°F degree oven for one hour.
- Pumpkin is done when it is soft and "mushy" when pressed with a fork.
- With hand blender or food processor, blend until smooth.
- To remove excess liquid, place pureed pumpkin in strainer or cheese cloth and allow to drip overnight.
- Use right away or freeze in small amounts to be used in cooking and backing.
- *Cover large slices of pumpkin (with skin) in tin foil place on cookie sheet and after baking scrape the fruit from the skin and follow instructions for puree.
Nutrition Facts :
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