More Great Recipes: Vegetable

Pumpkin Puree


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 fresh pumpkin, up to 4 pounds (see Notes)
Preparation:
Preheat oven to 350 F.

For Savory add butter, salt, pepper and brown sugar to taste
For Pumpkin Pie Puree add cinnamon, nutmeg and pumpkin pie spice


Cut top from


pumpkin


. Scrape out stringy membranes and seeds. (Reserve seeds to make


Toasted Pumpkin Seeds


, if desired.)



Cut pumpkin into large pieces and place on a baking sheet. Bake about 45


minutes or until pumpkin is soft. Let cool until you can comfortably handle


it.



Scrape the soft pulp from the skin into a food processor or heavy-duty


blender. Discard the skin. Pulse until evenly pureed. Reheat if serving


immediately


or refrigerate and use within 3 days. The


pumpkin


puree may be frozen in an airtight container or zip-top bag for 10 to 12


months.



Savory Pumpkin Puree: Add butter, salt, and pepper to taste to the pumpkin


puree. Add brown sugar for a sweeter side dish. Makes a great menu


substitution


for mashed potatoes.



Pumpkin Pie Puree: Add


cinnamon,


nutmeg


, cloves, and brown sugar to the pumpkin puree.


Pumpkin pie spice


blend may be substituted for the spices, if you wish.


Pairs Well With


Notes

Instead of buying canned pumpkin puree, it's easy to make your own while

fresh pumpkins are in season. Baked pumpkin makes a fabulous side dish with

the simple addition of butter, salt, and pepper.

Prep Time: 10 minutes

Cook Time: 34 minutes

Notes: Choose smaller

pumpkins

weighing 2 to 4 pounds for eating purposes. Overly-large pumpkins tend to

be dry and stringy.

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