Pumpkin Purée
Although you technically can use a "jack-o-lantern" pumpkin, it won't taste nearly as good. Best to use a pie pumpkin, also called a Sugar Pie Pumpkin.
Servings: 4 cups
Ingredients
- 1 sugar pie pumpkin
Instructions
- Preheat oven to 375° F.
- Remove the stem by running a butter knife around the edges and then prying it off.
- Cut the pumpkin in half, right through the hole left by the stem.
- Scoop the seeds out with a spoon.
- Line a baking sheet with aluminum foil. Place pumpkins on baking sheets, cover tightly with aluminum foil. Roast at 375° for 1 to 1 1/2 hours, or until a fork can easily slide into the skin.
- Allow to cool and scoop the flesh out.
- Add to a food processor and purée until smooth.
- Store in an air-tight container in the refrigerator. Pumpkin purée also freezes well.
Nutrition
Calories: 88kcal | Carbohydrates: 22g | Protein: 3g | Sodium: 3mg | Potassium: 1156mg | Fiber: 1g | Sugar: 9g | Vitamin A: 28945IU | Vitamin C: 30.6mg | Calcium: 71mg | Iron: 2.7mg