Pumpkin puree for pumpkin pie from scratch
Submitted by John on 16 November 2007 - 1:06pm.
For those of you like me that like to occasionally make things from scratch, here is a puree for your homemade pies. It is simple and has a better flavor than you will find in any can. Look for smaller pumpkins because they tend to be a bit sweeter. This recipe makes about 2 cups.
Ready
- 2 ½ lbs pumpkin (sugar pumpkin preferred)
- ¼ cup water
Set
- Roasting pan
- Measuring cup
- Aluminum foil
- Spoon
Go
- Preheat oven to 350°F.
- Cut pumpkin into eighths. Scrape seeds from flesh (save for making roasted seeds).
- Place pumpkin slices in roasting pan. Add water and cover with foil.
- Place in oven and bake for about 1 hour 15 minutes or until pumpkin is soft.
- Puree in food processor
- Extra can be frozen.
What you should know
Waste not. I like to roast my pumpkin seeds for a tasty style of recycling. Try this Pepitas (Roasted Pumpkin Seeds) recipe!
Re: Pumpkin puree for pumpkin pie from scratch
Submitted by advert on 11 December 2009 - 4:05am.
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Re: Pumpkin puree for pumpkin pie from scratch
Submitted by AmyGB on 20 November 2010 - 6:38pm.
I just made a batch for pie this year for thanksgiving and have way too much. Does anyone have a suggestion for other uses for pumpkin puree.
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Re: Pumpkin puree for pumpkin pie from scratch
Submitted by benadick.hkcs on 3 February 2011 - 10:05pm.
Pumpkin Soufflé
Pumpkin Bread
Pumpkin Soup
Pumpkintini
freeze and save for Christmas pies
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