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Pumpkin Puree

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22-Sep-2011 08:14 PM


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Fresh pumpkin puree is simple to make.  Simply cut a pumpkin in half (cheese and Cinderella pumpkins are great for this).  Place the two halves cut side down on a foil lined jellyroll pan.  Larger pumpkins can be cut into wedges, but will also need to be covered with foil.  Bake at 350 degrees until soft, usually about 45 minutes to an hour.  Allow to cool only until you can handle it.  Turn over and scoop out the meat and place in a blender or food processor.  Puree until smooth.  Use in place of canned pumpkin in your favorite recipes. 

A five pound pumpkin yields about 4 1/2 cups of puree.  This freezes very well for use year round.