This recipe I had on my previous blog that is one of my favorites so I want to feature it agian. It is perfect for the fall season, when pumpkins are in season. No more canned pumpkin mix for those holiday pies! This puree can also be used in muffins, breads, or soups.
Ingredients:
One 3-4 lb Sugar pumpkin, seeded and sliced into 2-inch wedges
1/2 cup brown sugar
1 tablespoon each:
ground nutmeg
ground cinnamon
ground cloves
Preparation:
Preheat oven to 350 degrees.
Arrange pumpkin wedges on baking sheet, skin side down, and bake until tender enough to pierce with a fork, appx. 45- 60 min.
Wait until cool enough to handle. Remove skin from pumpkin. Place wedges, sugar, and spices into blender or Cuisinart. Puree until smooth.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment