Pumpkin Puree

Photo: minyo

About

Use immediately in any recipes calling for pumpkin puree or freeze for future use.

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Yield:

4.0 (1-cup) servings

Added:

December 12, 2009

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Ingredients

7 pounds pumpkin

1/4 teaspoon salt

Preparation

1

Preheat oven to 375. Halve pumpkin crosswise and scoop out seeds and strings. Place pumpkin halves in a large baking dish, shallow side down.

2

Bake, uncovered, for two hours, or until fork tender. Remove from oven and cool. Scrape pulp from shells and puree in a food processor. Add salt.

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