Pumpkin Purée recipe
This is a simple way to prepare pumpkin purée that you can then freeze and use as needed in recipes that call for purée - muffins, cakes, pumpkin tarts, bread etc. You can spice the pumpkin purée but it's probably best to leave it plain - you can then add flavour when you use it in the desired recipe.
Ingredients:
- 1 pumpkin
Method of Preparation:
Preheat the oven to 160C.
Cut the pumpkin in half through the stem to the base.
Remove the seeds and the pulp using a spoon, then cover each open half of the pumpkin with foil.
Bake in the oven for one hour or until tender.
Scoop out the flesh using a spoon and then puree in a food processor.
Leave to cool and then store in the freezer until ready to use.
Author:
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Conversions | |
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160°C | 325°F / Gas Mark 3 |
Data:
Published: August 1, 2011
