Pumpkin: Pumpkin Puree
Source of Recipe
A Midwest Gardener's Cookbook
When preparing whole pumpkins for pies, can create pumpkin puree to use in bars and breads and pies. Preheat oven to 32 �F. Cut pumpkin in half crosswise, trying to make an even cut so that the cut ends will rest evenly on a flat surface. Remove seeds and stringy membranes. Place pumpkin, shiny skin side up, on a greased cookie sheet and bake until pumpkin feels soft to the touch from the outside, approx. 75 minutes; remove from the oven.
When pumpkin has cooled, remove pulp with a large metal spoon. The pulp may be used at once in a recipe, canned or frozen in plastic containers. Be sure to allow half an inch for expansion when freezing. A six pound pumpkin yields about 4 1/2 cup puree.
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