Homemade Pumpkin Puree
Replace canned pumpkin with homemade pumpkin puree from small pie pumpkins
Ingredients
- 2½ lb Sugar Pie Pumpkin (1)
Instructions
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Preheat oven to 375°F
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Using a large knife, cut the pie pumpkin in half (lengthwise). Use a spoon to scrape pit seeds and stringy pulp (discard)
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Arrange pieces (rind sides up), on a foil-lined baking pan. Bake covered 1 to 1 ½ hours (or until tender). Allow the halves to cool. Scoop pulp from rind. Place pulp in a food processor or blender, process until smooth.
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Spoon puree into a fine-mesh sieve. Let stand for 1 hour (or overnight) to drain. Lightly press puree to remove any additional liquid; discard liquid.
Recipe Notes
Allow puree to drain overnight if possible. Line the sieve with a double layer of 100-percent cotton cheesecloth for best results. To freeze, transfer the puree to a freezer container or freezer bag (squeeze air from bag and lay flat to freeze). Freeze up to 6 months. To use, thaw in a refrigerator.