Homemade Pumpkin Puree

• 份量: 6 servings
• 活動時間: 45 minutes
• 總時間: 1 hour 30 minutes

食材

2 whole small pumpkins

步驟

Select a couple of small sized pumpkins. Cut the pumpkin in half. Using a spoon or a scoop, scrape out the seeds and pulp from the center. You don't have to be too thorough with this.

Reserve all of the seeds in a separate bowl. Repeat until all the pumpkin pieces are largely free of seeds and pulp.

Place the pumpkin pieces on a baking sheet (face up or face down; I've done both) and roast in a 350°F oven until the pumpkin is fork-tender, 45 minutes. They should be nice and light golden brown when done.

Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.

Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it over cheesecloth or a fine mesh strainer to get rid of some of the liquid.)

Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.

You can either use this immediately in whatever pumpkin recipe you'd like or store it in the freezer for later use.

To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.

營養

• 卡路里: 4
• 總脂肪: 0 g
• 飽和脂肪: 0 g
• 反式脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 0 mg
• 總碳水化合物: 1 g
• 膳食纖維: 0 g
• 總糖: 0 g
• 蛋白質: 0 g