Fresh Pumpkin Purée










Fresh Pumpkin Purée

Pumpkins are so versatile! You can use fresh pumpkin purée in sweet or savory recipes. Try it in soups, sauces, pies, cookies, etc. It’s just a little extra work, but tastes so much better that the canned stuff. Sugar pumpkins are the best type to use for baking.

Amount needed will vary depending on your recipe. Basic instructions are as follows:

1 Preheat oven to 350˚ F.
2 Wash pumpkin, and slice in half in the same direction of the ridges.
3 Scoop out as much of the seeds and guts as you can.
4 Put about 1/4″ of water in the bottom of a roasting pan or sturdy cookie sheet, and place the pumpkin halves in cut side down.
5 Bake for about an hour.
6 Allow to cool enough so you don’t burn your hands while handling. Note—do not put in fridge before scooping or puréeing. I learned this the hard way. The pumpkin becomes really difficult to work with when cold.
7 Remove any remaining seeds or guts. Scoop out pumpkin meat & place in blender or food processor.
8 Purée until smooth.


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