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By: Anna A.
| Description: | ||
| Time: | 1 hr 5 min (20 min to prepare, 45 min to cook) | |
| Meal type: | Side Dish | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 pumpkin up to 4 pounds |
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| Directions: | ||
| Preheat oven to 350 F. Cut top from pumpkin. Scrape out stringy membranes and seeds. (Reserve seeds to make Toasted Pumpkin Seeds, if desired.) Cut pumpkin into large pieces and place on a baking sheet. Bake about 45 minutes or until pumpkin is soft. Let cool until you can comfortably handle it. Scrape the soft pulp from the skin into a food processor or heavy-duty blender. Discard the skin. Pulse until evenly pureed. Reheat if serving immediately or refrigerate and use within 3 days. The pumpkin puree may be frozen in an airtight container or zip-top bag for 10 to 12 months. |
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| Notes: | ||
| This is good to use to make homemade pumpkin bars with... | ||
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