Fresh Pumpkin Puree

Submitted by: DeniseC

Once you taste the difference fresh pumpkin makes, you'll never go back to canned.  Use this in recipes calling for pumpkin puree or canned pumpkin.

Recipe By     : Vegetarian Times Complete Thanksgiving Cookbook, page 212
Serving Size  : 1    

    1      small         sugar pie pumpkin -- seeded
                         (7 to 8 lbs.) cut into quarters

Bake pumpkin, cut sides down, in a baking pan in 375-degree oven until tender, about 1 1/2 hours.

Remove from oven.  Cool; scrape out pulp into bowl.  Mash with a potato masher, then puree in batches in a food processor until smooth.

Helpful Hint: Freeze unused puree in self-sealing freezer bags for later use.


Per cup: 49 calories; 2g Protein; 0g Fat; (0 Sat.  Fat) 12g Carbohydrates; 0 mg Chol.; 2 mg sodium; 2g fiber.
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