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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Here is how you can make your own pumpkin puree, always better then canned of course. You might need to use it a lot quicker than canned pumpkin puree though the puree does keep in the refrigerator for about a week. Ingredients:
Directions:
1. Split the pumpkin in half, put it cut sides down, roast in a 180C/350F oven for about an hour.
2. Scoop out the seeds, peel off the skin, and puree in a food processor.
3. Allow to cool and store in container and keep refrigerated when not in use.
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