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Pumpkin Puree for Desserts
Recipe Summary
Yield: Makes 3 3/4 cups
Ingredients
Ingredient Checklist
1 3 1/2-pound pumpkin, such as ‘Small Sugar Pie,’ cut in half
Gallery
Pumpkin Puree for Desserts
Recipe Summary
Yield: Makes 3 3/4 cups
Gallery
Pumpkin Puree for Desserts
Pumpkin Puree for Desserts
Pumpkin Puree for Desserts
Recipe Summary
Yield: Makes 3 3/4 cups
Recipe Summary
Yield: Makes 3 3/4 cups
Yield: Makes 3 3/4 cups
Makes 3 3/4 cups
Ingredients
Ingredients
- 1 3 1/2-pound pumpkin, such as ‘Small Sugar Pie,’ cut in half
Directions
Preheat oven to 425 degrees. Place pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes. Remove from oven; let cool. Using a large spoon, scrape out and discard seeds. Remove flesh; transfer to the bowl of a food processor. Process until completely pureed without any solid pieces, about 1 minute. Transfer to a bowl. Refrigerate up to several days or freeze up to 1 month.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pumpkin Puree for Desserts
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Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
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All Reviews for Pumpkin Puree for Desserts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
