Pumpkin Purée

Recipe from

Cooking Light

Ingredients

2 (1 1/2-pound) pumpkins
1 cup water, divided

Preparation

Cut pumpkins lengthwise into quarters, removing seeds and stringy pulp. Arrange pumpkins, cut sides down, in each of 2 (2-quart) casseroles. Add 1/2 cup water to each casserole; cover and microwave at high 15 minutes. Cool; peel pumpkins. Place pumpkin pulp in a food processor; process until smooth or mash with a potato masher.

Note: Store remaining purée in a zip-top bag in refrigerator up to a week or in freezer up to 6 months.

November 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note