This puree is so easy to make.
Great for homemade muffins,
Great for homemade muffins,
scones, soups, baby food,
pumpkin pie, tarts and more.
pumpkin pie, tarts and more.
And pumpkins are so easy to grow.
I use the small sugar pumpkins. The larger one in the grocery stores used for carving are tasteless and stringy. |
Cut of the top (above) |
Cut pumpkin in half |
scrape out seeds, pulp and stringy membrane. (Guts) |
Seeds can be dried and eaten. I save some to plant next Spring. |
Place skin side down on cookie sheet Bake 350 deg. 45mins-1hr. Test for fork-tender. |
Cooked Test with a fork to see if tender. |
Remove skin... Skin will peel of easily |
Add water if too dry and if too wet, drain in a cheese cloth.
) |
My Puree came out perfect.
I didn't have to add water
or drain it.
|
Can be frozen for use this winter. |
also my Pumpkin Cupcakes.
and my Pumpkin chocolate chip muffins
also: Pumpkin Cranberry Scones
also, Classic Pumpkin Pie
aso Pumpkin Cranberry Loaf
thanks for visiting my blog...xo
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