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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Active time: 25 min Start to finish: 10 1/2 hr Look for sugar pumpkins and cheese pumpkins we find they make the tastiest purée for pies, tarts, and cakes. Ingredients:
2 lb fresh pumpkin, cut into roughly 4- by 5-inch wedges |
1 tablespoon unsalted butter, melted |
Directions:
1. Preheat oven to 400°F.
2. Brush flesh sides of pumpkin wedges with butter. Arrange, flesh side down, in a large roasting pan and cover pan tightly with foil. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove foil and cool pumpkin in pan until it can be handled.
3. Discard any liquid that may have accumulated and scoop out pumpkin flesh, then purée pulp in batches in a food processor. Transfer to a large sieve or colander lined with several layers of cheesecloth set over a large bowl. Drain purée, chilled, its surface covered with plastic wrap, 8 hours or overnight.
4. Cooks&apos note: Purée keeps, covered and chilled, 2 days or, frozen in an airtight container, 2 months.
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