Pumpkin Puree

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Pumpkin Puree

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Category : Recipes

1 (6-7 pound) pumpkin

1/4 teaspoon salt

Preheat oven to 375. Halve pumpkin crosswise and scoop out seeds and strings. Place halves in a large baking pan, hollow side down, and bake, uncovered, 1-1/2 – 2 hours until fork tender. Remove from oven and cool.

Scrape pulp from shalls and puree, a little at a time, by buzzing 15-20 seconds in a electric blender at high speed or 10-15 seconds in a food processor fitted with the metal chopping blade. Mix in salt.

Makes 1 quart


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Old-Fashioned Pumpkin Pie

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Category : Recipes

1 recipe Flaky Pastry 1

1 egg white, lightly beaten

Filling

1-1/2 cups pumpkin puree

2/3 cup firmly packed dark brown sugar

3/4 – 1-1/4 teaspoons cinnamon

1/4 – 1/2 teaspoon ginger

Pinch nutmeg

1/4 teaspoon maple flavoring (optional)

1/4 teaspoon salt

1 cup milk

1 cup light cream

3 eggs, lightly beaten

Make pastry as directed and fit into a 9″ pie pan, making a high fluted edge; brush with egg white and chill 1 hour. Preheat oven to 450.

For the filling, mix pumpkin and sugar until sugar dissolves. Add remaining ingredients, stirring well to blend.

Set pie shell on pulled-out center over shelf, then pour in filling. Bake 10 minutes, reduce heat to 350, and bake 30-35 minutes longer until a knife inserted midway between center and rim comes out clean. Serve warm or at room temperature. Good topped with sweetened whipped cream.


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