Fresh Pumpkin Puree

Ingredients

1 (8-pound) sugar pumpkin
1 1/2 tablespoons unsalted butter, melted

Preparation

1
Slice off the stem end of the pumpkin 2 1/2 inches from the top, reserving it; scrape out the seeds and the membranes, reserving the seeds for toasting if desired, and brush the inside of the pumpkin with the butter.
2
Top the pumpkin with the reserved stem end, bake it in a shallow baking pan in the middle of a preheated 375F. oven for 1 1/2 hours, or until the
3
Pulp is tender, and let it cool in the pan until it can be handled.
4
Discard any liquid that may have accumulated in the pumpkin, scoop out the
5
Pulp, and in a blender puree it in batches, transferring it as it is pureed to a large sieve or colander lined with overlapping large coffee filters and set over a large bowl. Cover the surface of the puree with plastic wrap and let the puree drain, chilled, overnight.

Tools

 



Yield:

100.0 servings

Added:

December 10, 2010

Creator:

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