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Pumpkin Puree

Pumpkin Puree

Pie pumpkins are smaller, sweeter, and grainier than the usual jack-o-lanterns. Look for them in the produce section from late September through December. Bake: 45 minutes.

This recipe goes with Pumpkin Pecan Pie

MyRecipes JULY 2010

  • Yield: Makes 1 1/2 to 2 cups

Ingredients

  • 1 small pie pumpkin, cut in half and seeded

Preparation

1. Preheat oven to 400°. Place pumpkin on a rimmed baking sheet, cut side down.

2. Bake at 400° for 45 minutes to 1 hour or until soft. Remove flesh from skin, and mash with a potato masher, or place in food processor, and puree.

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Pumpkin Puree recipe

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