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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


  1. 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.

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