FRESH PUMPKIN PURéE
Categories Condiment/Spread Sauce Side Bake Pumpkin Fall Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/4 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Brush flesh sides of pumpkin wedges with butter. Arrange, flesh side down, in a large roasting pan and cover pan tightly with foil. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove foil and cool pumpkin in pan until it can be handled.
- Discard any liquid that may have accumulated and scoop out pumpkin flesh, then purée pulp in batches in a food processor. Transfer to a large sieve or colander lined with several layers of cheesecloth set over a large bowl. Drain purée, chilled, its surface covered with plastic wrap, 8 hours or overnight.
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Mohd. Nasim
[email protected]I would have liked more detailed instructions on how to prepare the pumpkin.
Kakoli Aktar
[email protected]This recipe is a bit time-consuming, but it's worth it for the delicious results.
LAB ONE IT
[email protected]I've never made pumpkin puree before, but this recipe made it so easy.
Cody Turbyfill
[email protected]I'm not a big fan of pumpkin, but this puree is surprisingly delicious.
Unukowor Erezina Emmanuel
[email protected]I'm allergic to pumpkin, but my husband loves this puree. He says it's the best he's ever had.
Olugbami Taiwo
[email protected]My kids love this puree. They eat it by the spoonful!
Mehboob Sain
[email protected]This puree is perfect for pumpkin carving. It's easy to work with and holds its shape well.
Brianna Lewis
[email protected]I've tried other pumpkin puree recipes, but this one is by far the best.
Abigail Temesgen
[email protected]I love the fact that this puree is all-natural. No preservatives or additives.
Mujahid Abbasi
[email protected]This recipe is a lifesaver during the holidays. It's so much easier than buying canned pumpkin puree.
hazem Ehab
[email protected]I've been making pumpkin puree this way for years, and it never disappoints.
Asoanya Leonard
[email protected]This puree is so versatile. I use it in everything from pies to muffins to soups.
Elizabeth Luna
[email protected]I love that this recipe doesn't require any special equipment. Just a few simple ingredients and you're good to go.
Farzana Amir
[email protected]This is my go-to recipe for pumpkin puree. It's so easy to make, and it always turns out great.
Kami Baloch
[email protected]Just made this puree, and it came out perfectly! So smooth and creamy, and the flavor is amazing! I'm using it in a pumpkin pie later today, and I can't wait to see how it turns out.