Pumpkin: Pumpkin Puree by Marian C Brown

posted by Marian C Brown 09-17-100 7:54 PM

Joy of Cooking
Pumpkin Puree

Wash and cut the (pie) pumpkin in half crosswise (equator). Remove seeds and strings. Place it in a pan, shell side up, and bake it in a 325 degree oven for 1 hour or more (depending on size), until it is tender and begins to fall apart (cave in on itself).

Scrape out the pulp and put through a ricer, strainer or blender.

They don't tell us what to do with it once it's cooked but I allow it to cool before using it in a recipe or putting it in a container for freezing. Personally, I found that the pumpkin comes out soft enough that I don't have to bother pureeing it at all. That might be because I do use the pie pumpkins. By placing the half pumpkin shell side up you avoid all those unnecessary dried bits and the heat under the shell cooks it faster.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line