Pureed Pumpkin
- 1 lb sugar pumpkin
- 14 cup water
- Split pumpkin in half.
- With a spoon, remove fibrous, stringy interior and seeds.
- Place halves on baking sheet, cut-side-down and cover with foil.
- Bake at 350-degrees for 40 minutes to an hour, or until the flesh is tender.
- Remove from oven and allow to cool until its not too hot to touch.
- Separate the skin from the pulp with a small knife.
- Discard skin and blend the pulp with about a quarter cup of water in a food processor until smooth.
- Refrigerate for up to 2 days.
sugar pumpkin, water
Taken from www.food.com/recipe/pureed-pumpkin-41314 (may not work)