advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pumpkin Puree

Reserve the seeds to make a batch of Sweet and Spicy Pumpkin Seeds.

  • Yield: Makes 5 1/4 cups
Pumpkin Puree

Source: Martha Stewart Kids

Ingredients

  • 1 (5-pound) sugar pumpkin
  • 1 tablespoon vegetable oil

Directions

  1. Heat oven to 350 degrees. Cut pumpkin into quarters, scrape out the seeds, and discard. Rub flesh with vegetable oil, and place on a baking sheet, flesh side up. Bake until soft, about 1 hour. When cool enough to handle, remove peel and put through a food mill fitted with a medium disk.

Reviews (1)

  • MomLinda 14 Nov, 2010

    My pumpkin puree was extremely wet, I placed a sheet of parchment paper on a baking sheet, and spread the puree on it and baked it in the oven at 350 degrees for about 45 minutes, stiring it every 15 minutes. It worked like a charm.

Related Topics