by kirra » Sun Oct 11, 2009 7:51 pm
Homemade Pumpkin Puree
1 3/4 cups of pumpkin puree equals one 15 oz can of pumpkin.
Preparation:
I use sugar pumpkins - they are on the small side so I cut them in half. If you are using a larger pumpkin you will want to at least cut it into quarters depending on the size. Remove the seeds.
Lay the pumpkin pieces flesh side down in a shallow baking pan. Add just enough water to cover the bottom of the pan.
Bake at 375 degrees till tender. About 1/2 hour to 45 minutes. When a fork penetrates though the skin into the pumpkin flesh easily it is done.
Scoop the pumpkin flesh out with a large spoon while the pumpkin is still warm.
Process the pumpkin flesh though a blender to create the puree. Can or freeze-your choice.
[b][size=150]Homemade Pumpkin Puree
[/size][/b]
1 3/4 cups of pumpkin puree equals one 15 oz can of pumpkin.
[b]Preparation:[/b]
I use sugar pumpkins - they are on the small side so I cut them in half. If you are using a larger pumpkin you will want to at least cut it into quarters depending on the size. Remove the seeds.
Lay the pumpkin pieces flesh side down in a shallow baking pan. Add just enough water to cover the bottom of the pan.
Bake at 375 degrees till tender. About 1/2 hour to 45 minutes. When a fork penetrates though the skin into the pumpkin flesh easily it is done.
Scoop the pumpkin flesh out with a large spoon while the pumpkin is still warm.
Process the pumpkin flesh though a blender to create the puree. Can or freeze-your choice.