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1 hour 5 mins
Serves: 1 cup
2 sugar pumpkins (aka pie pumpkins)
Preheat oven to 350oF / 180oC.
Carefully cut each pumpkin and cut in half and cut the stems off.
Scoop out the inside seeds with a spoon and discard or save for something else.
Place the pumpkin halves cut side down on a parchment-lined baking tray.
Pop into the oven for roughly 1 hour or until a fork slides through easily.
Remove from the oven and let them sit to cool. When they have cooled off, flip them over and scoop out the insides with a spoon.
Place the insides into a blender or food processor. Puree until smooth.
Refrigerate your puree or separate it into 1 cup portions, place into freezer safe containers and freeze.
Homemade pumpkin puree will keep in the refrigerator for about 2 weeks and pumpkin puree will keep in the freezer for 6 months so you can enjoy pumpkin desserts for months to come!
Homemade pumpkin puree will keep in the refrigerator for about a week and a half.
Homemade pumpkin puree will keep in the freezer for 6-8 months so you can enjoy pumpkin desserts for months to come!
click the link below for all your baking supplies:
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