Emily Luchetti

Pumpkin Purée

Preparation info
  • Yield

    2½ cups

    • Difficulty

      Easy

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By Emily Luchetti

Published 1993

  • About

Making your own pumpkin purée is very simple, and the results are much superior to canned pumpkin. Use small sugar pumpkins, which have the sweetest, most flavorful flesh.

Ingredients

  • 2½ pounds sugar pumpkins
  • ¼ cup water

Method

Preheat the oven to 325 degrees.

Cut the pumpkins into sixths. Put the pumpkin pieces and the water in a roasting pan and cover the pan with aluminum foil.

Bake the pumpkin for about <