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BETTER-THAN-CANNED PUMPKIN PUREE




Source of Recipe


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List of Ingredients






Makes about 4 cups

• 1 pumpkin (preferably a large sugar or pie pumpkin), about 8 pounds

• 2 tablespoons unsalted butter

Preheat oven to 350 degrees. Cut pumpkin in half (north pole to south pole). Scrape out the seeds and any membranes. Cover a baking sheet (I like one with sides) with aluminum foil. Place pumpkin halves, cut-side down, on the sheet. Poke a few holes in the skin with a fork. Sprinkle the two halves with a few drops of water. Place baking sheet in the oven, and bake for 1 to 1 1/2 hours, until the halves collapse and the flesh underneath is soft. Remove sheet from oven and let pumpkin rest until cool enough to handle but still warm.

Using a large spoon, scoop the pulp out of the skin. Puree the warm pulp in a blender or food processor with the butter (you may need to work in batches). If using a food mill, process the pulp, then stir in the butter. Serve as a side dish to grilled or roasted meats or poultry (season with salt and pepper first), or use for making pies or bread.

Also makes a tasty topping for toast (cut country or multigrain bread into strips and toast them, chop walnuts or pecans and mix into puree, place generous dollop of nut/pumpkin puree in center of toast, sprinkle with grated Parmesan or jack cheese, and run under broiler until cheese is browned.


Recipe