Pumpkin Puree

Pureed pumpkin can be added
to pancakes, mousse, soups, frostings,
breads, etc.  Here’s how to do it:

Cut pumpkin in half and scoop out seeds
and any strings.  Put the open sides
face-down in a roasting pan, and add
¼ cup of water to the pan.  Bake about
1 hour, or until soft when pierced with
a knife.  Let pumpkin pieces cool until
they can be handled.  Scoop and scrape
out pumpkin flesh and mash well with
a potato masher or put into a food
processor or blender to puree.  

You can freeze the puree 1/2-cup
increments in freezer bags for use later.


Would you like more pumpkin recipes?  
Read:
Recipes from the Pumpkin Patch!
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