FRESH PUMPKIN PURéE
Categories Condiment/Spread Sauce Side Bake Pumpkin Fall Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/4 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Brush flesh sides of pumpkin wedges with butter. Arrange, flesh side down, in a large roasting pan and cover pan tightly with foil. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove foil and cool pumpkin in pan until it can be handled.
- Discard any liquid that may have accumulated and scoop out pumpkin flesh, then purée pulp in batches in a food processor. Transfer to a large sieve or colander lined with several layers of cheesecloth set over a large bowl. Drain purée, chilled, its surface covered with plastic wrap, 8 hours or overnight.
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Koko King
[email protected]This is the best pumpkin puree recipe I've ever tried. It's so easy to make and the results are incredible. I've used it in everything from pies to breads to soups and it's always perfect.
farida vlogs
[email protected]I've never been a fan of pumpkin puree, but this recipe changed my mind. It's so easy to make and the flavor is amazing. I've used it in everything from pies to cookies to smoothies and it's always delicious.
Marie Valme
[email protected]This recipe is a great way to use up leftover pumpkin. I made a batch of pumpkin puree and used it in pancakes, muffins, and bread. Everything turned out delicious!
Kalpana Khand
[email protected]I'm not a huge fan of pumpkin, but I tried this recipe and was pleasantly surprised. The pumpkin puree is really delicious and I loved the pumpkin pie I made with it.
Namatovu Angel
[email protected]This pumpkin puree is amazing! It's so smooth and creamy, and the flavor is perfect. I used it to make pumpkin soup and it was the best soup I've ever had.
Itz HRIDOY
[email protected]I was hesitant to try this recipe because I've never made pumpkin puree before, but it was actually really easy. I'm so glad I did because it's so much better than canned puree.
Pospa Roke
[email protected]This recipe is a lifesaver! I used to buy canned pumpkin puree, but it's so expensive. Now I just make my own and it's so much cheaper and tastier.
Zubair jutt
[email protected]I've tried other pumpkin puree recipes, but this one is by far the best. The roasted pumpkin gives it a deep, rich flavor that you just can't get from canned puree.
Samir Bhujel
[email protected]This is my go-to pumpkin puree recipe. It's simple, quick, and always turns out great.
Oliver Grau
[email protected]I love this recipe! It's so easy to follow and the pumpkin puree turns out perfect every time. I've used it in everything from pies to breads to soups, and it's always delicious.
All in one Multimedia
[email protected]This pumpkin puree recipe is a game-changer! It's incredibly easy to make and the results are so much better than canned puree. The flavor is rich and sweet, and the texture is smooth and creamy. I used it to make pumpkin pie, and it was the best pie