Pumpkin Puree

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Prep: 15 min.
Cook: 1 hr.

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Ingredients

2 3-1/2-lb. pie pumpkins

Directions

1. Preheat oven to 375 degrees F. Cut pumpkins in 5x5-inch pieces. Remove seeds and strings. Arrange pieces in single layer, skin side up, in foil-lined baking pan.

2. Bake, covered, 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in blender or food processor.

3. Cover and blend or process until smooth. Transfer to freezer bags. Store in refrigerator up to 3 days, or freeze up to 6 months. Thaw in refrigerator to use. Makes 5 cups puree.

Nutrition Facts

Sodium (mg) 2,
Carbohydrate (g) 14,
Fiber (g) 1,
Protein (g) 2,
Percent Daily Values are based on a 2,000 calorie diet

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