Pumpkin Puree for Desserts
Use this puree to make Pumpkin Ice Cream and Pumpkin Cornmeal Doughnuts.
- Yield: Makes 3 3/4 cups
Source: Martha Stewart Living, October 2001
- 1 3 1/2-pound pumpkin, such as 'Small Sugar Pie,' cut in half
Preheat oven to 425 degrees. Place pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes. Remove from oven; let cool. Using a large spoon, scrape out and discard seeds. Remove flesh; transfer to the bowl of a food processor. Process until completely pureed without any solid pieces, about 1 minute. Transfer to a bowl. Refrigerate up to several days or freeze up to 1 month.