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Pureed Baked Pumpkin

When recipes like pumpkin pie or pumpkin scones require pumpkin puree this is a great option; the p[umpkin is baked rather than boiled so you retain flavour and don't add any more moisture.

Naschkatze

Ingredients
Makes: 1 pureed pumpkin

  • 1 pumpkin

Directions
Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Preheat oven to 200 degrees C.
  2. Line the base and sides of a roasting tin or deep baking tin with foil.
  3. Cut pumpkin in half or quarters (depending on size) and place onto the foil cut side down. Pour in a little water and bake until tender; about 1 hour.
  4. Allow to cool then scrape out the seeds. Remove the skin and pass pumpkin through a sieve.
  5. Store pureed pumpkin in the refrigerator or freeze in freezer bags.

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