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Homemade Pumpkin Purée
From Statesboro Market2Go
<p>Make your own pumpkin purée,instead of using canned pumpkin. Keeps for quite a while in the fridge, use to make pumpkin bread, pumpkin pancakes, soup, lots more. Use a sugar pumpkin or pie pumpkin. You can save the seeds (rinse off and dry) to make toasted pumpkin seeds.</p>Source: GRIT Magazine (Entered by Market Manager)
Serves: Depends on the size of the pumpkin
Step by Step Instructions
- Wash and dry pumpkin. Knock off stem.
- Cut pumpkin in half and scoop out seeds.
- Place on a baking sheet lined with parchment paper or in a glass oven dish with a bit of water, with the cut side down.
- Cook at 350F until tender and can be pierced with a knife. Time will depend on size of pumpkin, approximately an hour, but could be more or less.
- Remove from oven and let cool a bit to handle. Peel off skin and/or scoop out cooked inner pumpkin.
- Mash with potato masher or use a food processor. Strain out any extra liquid. Keeps in fridge or can be frozen in cubes.
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