Fresh Pumpkin Puree

INGREDIENTS

INSTRUCTIONS

Slice off the stem end of the pumpkins 1/2 inch from the top, reserving it,
scrape out the seeds and the membranes, reserving the seeds for toasting if
desired, and brush the inside of the pumpkins with the butter. Top the
pumpkins with the reserved stem ends, bake them in a shallow baking pan in
the middle of a preheated 375 degree oven for 1 1/2 hours, or until the
pulp is tender, and let them cool in the pan until they can be handled.
Discard any liquid that may have accumulated in the pumpkins, scoop out the
pulp, and in a blender purJe it in batches, transferring it as it is purJed
to a large sieve or colander lined with overlapping large coffee filters
and set over a large bowl. Cover the surface of the purJe with plastic wrap
and let the purJe drain, chilled, overnight.
Yield: 4 cups.
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9222
Converted by MM_Buster v2.0l.

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