Fresh Pumpkin Puree
This pumpkin puree can be used in any recipe where you might use canned pumpkin puree.
1 (6-7 pound) pumpkin
water
1/4 teaspoon salt
- Halve pumpkin crosswise and scoop our seeds and strings. Place halves in a large baking pan with a bit of water, hollow side down, uncovered.
- Bake in preheated 375-degree oven 1 ½ - 2 hours or until fork tender. Remove from oven and cool.
- Scrape pulp from shells and puree, a little at a time, in a blender 15-20 seconds or on high speed in a food processor fitted with a metal chopping blade for 10-15 seconds. Mix in salt. Makes 1 quart.