Homemade Pumpkin Puree for Cakes & Pies

Get the recipe here: https://www.dimitrasdishes.com/homema...
Ingredients

2 sugar (baking) pumpkins, 4-6 pounds each
Optional:
melted butter
sugar
ground cinnamon
Instructions
Preheat the oven to 375 °F, 190 °C.

Line a baking tray with parchment paper.

Using a very sharp knife, carefully cut around the stem of each pumpkin to remove it.

Slice the pumpkins in half and coop out the seeds along with the stringy part of the pulp. Save them for roasting or discard them.


Place the pumpkin halves cut-side down on the prepared baking tray.

If using the pumpkin in a sweet recipe, drizzle the inside of each pumpkin with some melted butter, sprinkle granulated sugar and cinnamon on top of the flesh and place face-side down on the tray.

Bake until tender. About 45-50 minutes.

Set aside to cool.

Scoop out the flesh and transfer to a bowl or food processor. Mash it with a fork or puree in the processor until smooth.

The puree will keep fresh in an airtight container refrigerated for up to 5 days.

Freeze the puree up to 6 months.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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