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Monday, October 14, 2013 Recipe: Pumpkin Puree For Pie

1 whole pie pumpkin (or squash), washed

Preheat oven to 350 degrees. Use a sharp knife and cut pumpkin into several large pieces. (Be very careful!) Remove seeds if you wish to use them for roasting or leave them and they can be removed after baking. Place pieces on large plan with cut side down. Bake for 30 minutes to an hour. Check periodically and when flesh pierces easily it is ready.

**You can also bake in the microwave. Place cut pieces in a microwavable covered casserole dish or bowl with plastic wrap. Microwave on high for 15 minutes or 7 minutes per pound.

Allow to cool enough to handle & use a large metal spoon to remove the seeds. Scrape the remaining flesh away from the rind. Puree the flesh in a blender or food processor or food mill, adding water if necessary to help it blend.

Puree can be frozen into containers, leaving ½” headspace. Squash also makes wonderful pumpkin pies and may be substituted for pumpkin puree.

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