Thursday, October 27, 2011

Pumpkin Puree

Items you will need…

1 or more pie pumpkins (these are the small pumpkins)

spoon

large knife

baking pan

foil

water

optional- the help of your 3 1/2 yr old and his lovey named blueberry. Smile 

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  • rinse off the pumpkins removing all dirt
  • remove stem and cut pumpkins in half
  • using a spoon remove the seeds and pulp

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  • place on foil lined baking dish and fill the pumpkins with water, cover the pumpkins with foil
  • bake at 375 for 1 1/2 hours or until spoon slides into pumpkin with no force

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  • Let cool, poor the water from pumpkins into a cup
  • With spoon scoop pumpkin away from skin. If cooked long enough the pumpkin should come right off of the skin

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  • Place pumpkin into food processor and add a tablespoon of water at a time. Blend until the pumpkin is the same consistency as baby food.
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I usually bake pies, cake and bars using fresh pumpkin and I usually make the puree the day before and keep in air tight container in fridge overnight.

This was a 2 pound pumpkin and it yielded, just over a cup of puree.

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Happy Fall Baking!

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