Saturday, October 15, 2016

How To Make Homemade Pureed Pumpkin

  • Preheat oven at 350 degree
  • Cut the pie pumpkins in half, then cut in quarters.
  • Using a spoon, scrap out the seeds and pulp. Discard unless you want to bake and salt the seeds for a healthy snack.
  • Arrange rind-side up.
  • Bake covered 1 to 1-1/2 or until fork tender. Allow to cool.
  • Scoop the pulp from the rind, place in a blender or a food processor and process until smooth.
  • Spoon puree into a fine-mesh sieve. Allow to drain for an hour. Press puree to remove any additional liquid.
  • Freeze in quart-size containers or bags for up to 6 months.

Photo compliments of morguefile

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