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Here’s how to make pumpkin puree for your favorite recipe:
Cut a sugar or pie pumpkin in half. Remove the seeds. Place the halves in a baking pan, flesh side down with 3/4-inch of water in the pan. Bake for 1 1/2 hours at 350 degrees or until the flesh is tender. (For small quantities, you can cook the pumpkin in the microwave.)
Let the pumpkin cool until you can handle it without burning. Scoop the flesh out of the pumpkin and place it in a blender, mill or food processor. Process until smooth.
Often, especially from smaller or immature pumpkins, the puree will not be thick enough—a spoon should stand upright in the puree. To thicken, place the puree in a saucepan and cook, stirring often, until the puree becomes thicker.
Use as you would canned pumpkin. Extra puree freezes well. |
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