Pumpkin Purée

A simple pumpkin purée, for cakes, pies or other uses.

Ingredients :
Baking Pumpkin
Salt
puree-ingredients

***

1. Pre-heat the oven to 400F
Remove the stem of the pumpkin and cut in half.
puree-cut

2. Scrape out the seeds and strings.
Sprinkle a pinch of salt on both sides then put face down on a baking tray lined with parchment paper.
Bake for 40-45 minutes until very soft.
puree-scraped

3. Transfer the pumpkin halves to a cooling rack to cool for 30 minutes to an hour.
puree-cool

4. Scoop the flesh of the pumpkin. Remove any overly cooked bits and make sure you don’t get any skin.
puree-scoop

5. Pulse in a food processor until smooth.
puree-pulse

6. Set aside to cool fully.
puree-jars

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One response to “Pumpkin Purée

  1. Pingback: Pumpkin and cranberries muffin | Style vs Space

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