Pumpkin Puree

Here is a recipe I found on e-How.com which might help us out during this pumpkin shortage.


How to Make Your Own Pumpkin Puree
By homemakingmama, eHow Member

Make Your Own Pumpkin Puree
User-Submitted Article
Here you'll learn how to use a fresh pumpkin instead of canned pumpkin for baking this fall!

Difficulty: Moderate
Instructions

Things You'll Need:
a pumpkin!
1
Select a small, fresh pumpkin. With a sharp knife, carefully remove the stem. Slice the pumpkin into quarters and remove the seeds. (Be sure to save them to make roasted pumpkin seeds... yum!)
2
Cover a cookie sheet with foil. Place the pumpkin pieces skin-side-up on the sheet.
3
Bake the pumpkin pieces in a pre-heated 350-degrees oven about 45 minutes, or until pumpkin is tender.
4
Set cookie sheet on a baking rack to cool. Once the pumpkin is completely cool, scrape the flesh from skins and place it in a food processor. Each pound of pumpkin yields about one cup of puree.
5
Process until flesh forms a smooth puree.

To freeze, place puree in a freezer-safe container or zip lock bag. Write the date on the container or bag and place in the freezer. Puree will last up to 3 months in a freezer.


Read more: How to Make Your Own Pumpkin Puree | eHow.com http://www.ehow.com/how_5423839_make-own-pumpkin-puree.html#ixzz0xipXh0as