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.

Making your own pumpkin puree is a lot cheaper than buying it from the shops, so if you're a keen baker, always have a bit of this in the freezer and you can make plenty of cakes and bakes.

Author: Laura Young.

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Conversions
160°C	325°F / Gas Mark 3

Data:

Published: August 1, 2011