Fresh Pumpkin Puree

I have been making several pumpkin recipes this week, and I wanted to use fresh pumpkin for additional taste and freshness.  Wow!  The results have been excellent and this is such a simple recipe. Use  in place of Pure Pumpkin in any recipes. 

Smell of Rosemary - Pumpkin Puree

Her are some recipes I recommend for trying this fresh pure pumpkin:

Pumpkin and Coffee Cake: http://www.smellofrosemary.com/2016/10/20/pumpkin-and-coffee-cake/

Pumpkin Cheesecake: http://www.smellofrosemary.com/2016/09/27/pumpkin-cheesecake/

Chocolate and Pumpkin Tart: http://www.smellofrosemary.com/2016/10/25/chocolate-and-pumpkin-tart/

Pumpkin puree will hold well its freshness, in a plastic or glass covered container, under refrigeration for about 1 week, or you can freeze it in plastic for six to eight months.

Ingredients

  • 2 small pie pumpkins
  • 1 tablespoon of olive oil

Smell of Rosemary - Pumpkin Puree

Preheat oven to 350 degrees Fahrenheit.

Cut pumpkins in the middle, and using a large spoon, remove the seeds. Coat pumpkin halves with olive oil and place them upside down on baking sheet lined with parchment paper or aluminum foil.

Smell of Rosemary - Pumpkin Puree

Bake pumpkins for 1 hour.

Smell of Rosemary - Pumpkin Puree

When they are ready, remove pumpkins from the oven, and let them rest for few minutes. Wen pumpkins are cool enough to handle, remove the flesh, and mash it with a fork, while still warm. Use pumpkin puree in your favorite pumpkin recipes.

Smell of Rosemary - Pumpkin Puree

A pumpkin weighting a pound to 1¼ pounds will yield about 1¾ – 2cups of pumpkin puree. 

Preparation time: about 20 minutes

Total time: about 1 hour and 20 minutes

This is a Smell of Rosemary original recipe.

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