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.
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.
- 2 small pie pumpkins
- 1 tablespoon of olive oil
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.
Bake pumpkins for 1 hour.
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.
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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