How To Make Pumpkin Puree.
Pumpkin is a favorite product for many Fall and Winter recipes. Pumpkin dishes feel cozy and hearty, making the cold days a little more comforting.
Most recipes call for Pumpkin Puree. Some canned pumpkin purees taste good, however I haven’t found one that tastes better than homemade one.
Thankfully, making Pumpkin Puree at home is as easy as 1, 2, 3.
How to make Pumpkin Puree:
1. Cut the pumpkin in half, clean out all the seeds and cut the stem.
2. Place both halves face down on a cookie sheet and cover with foil.
3. Bake at 350 degrees F for 1 HR or until tender. And finally, scoop out the pumpkin and puree it.
From entrees to desserts, pumpkin dishes are delicious to enjoy. Here at American Vida we will be posting some pumpkin recipes so go ahead and make your own Pumpkin Puree to have it ready to use.
The Pumpkin Puree will last well refrigerated for a few days. However, I don’t recommend freezing it. You can also save the cooked pumpkin in the refrigerator and puree it just before you use it.
When you scoop the pumpkin out, don’t puree it immediately. First, put it aside in a bowl so it can release liquid. You will be surprised at how much liquid the pumpkin was holding.
Drain the pumpkin before pureeing it so your puree will come out with a nice consistency and not too liquid.
The seeds that you took out of the pumpkin you can toast; now there won’t be much for you to do with the skin.
TIP: Before you bake the pumpkin sprinkle some salt on it, just a pinch, since you might add more salt to your dish later.
In case you are curious about the pumpkin’s nutritional value check this out: