Summary
| Yield |
|---|
Description:
How to make your own pumpkin puree so you don't have to depend on finding tinned/canned Libby's, or maybe you just prefer homemade.
Preparation time:
Ingredients:
Notes:
Pumpkin puree can be frozen until needed.
Instructions:
Cut off the tops of the pumpkins, quarter them and remove the seeds the same way as you would to carve a pumpkin.
To Bake: You can optionally butter the cut edges before placing skin side up on a baking sheet, or place them in a baking dish with a little water. Bake until soft, approximately one hour, at 350 F or 180 C. Allow to cool.
To Boil: Cut into chunks, place in a large pan, cover with water and bring to a light boil, cooking until soft. Drain and cool. To Microwave: Cut into chunks, place in a large bowl (microwave safe) and cover with plastic wrap, cook on medium power until soft, checking every few minutes. Allow to cool.
Remove the cooked pumpkin skin and blend in a processor or blender, strain in a cheesecloth or strainer to rid of excess water.
Recipe Categories:
Comments
Pingback
[...] in the past years as noted on our discussion forum, Twitter and Facebook networks. Or you could make your own pumpkin puree.Some UK supermarket chains and department stores carry Libby's and many have said that a brand [...]