Pumpkin Puree
By: Helen Pitlick
Published: Saturday, December 12, 2009 - 1:15am

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.

About


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