Friday, October 5, 2012

Pumpkin Puree

Good for many recipes from pumpkin pie to pumpkin bread, and even pumpkin french toast, I think pumpkin puree is better fresh.

I choose a medium sized sugar pumpkin or one labled "pie pumpkin".

Cut the pumpkin in half vertically, scoop out the seeds (save to roast, yum), and place facedown on a lipped cookie sheet with a cup of water poured into it.  Bake in a 350 degree oven for about 30 minutes or until a fork can pierce the skin and the flesh is soft.  Scoop out the flesh and blend until smooth.

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