EASY PUMPKIN PUREE FROM SCRATCH - INSPIRED TASTE
Skip the can and make your own pumpkin puree at home. It’s easy, smells incredible and works perfectly in your favorite pumpkin recipes. Look for baking pumpkins often labeled “sugar pumpkins” or “pie pumpkins”. There’s lots of variety so if you are buying directly from the farmers at farmer’s markets, ask them which pumpkin works best for your needs. This method works with most winter squashes — think butternut, acorn or interesting varieties like honeynut.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield Makes 5 to 6 cups pumpkin puree
Number Of Ingredients 2
Steps:
- Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Rinse and pat dry the pumpkin. Cut the squash from stem to end, but don’t try to cut through the stem (it’s too tough). When you’ve cut through the pumpkin, just pull each half apart. We do this in two parts. Cut one side from the stem down to the bottom of the pumpkin. Remove the knife, rotate the pumpkin to the opposite side then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.
- Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt then place cut-side-down onto the baking sheet. Bake until the pumpkin can easily be pierced with a knife in several places and the flesh is pulling away from the skin, 45 to 60 minutes.
- Cool until you can safely handle the halves then scoop out the soft flesh into a food processor — depending on how large the pumpkin is, you may need to do this in two batches. Process until very smooth, 3 to 5 minutes.
Nutrition Facts : ServingSize 1 cup, Calories 49, ProteinContent 2 g, CarbohydrateContent 12 g, FiberContent 3 g, SugarContent 2 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg
BUTTERMILK PECAN PIE RECIPE: HOW TO MAKE IT
This is the treasured "golden oldie" that my grandmother made so often whenever we'd come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we'd be treated to her special pie! —Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Add filling. Bake until set, 55-60 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 691 calories, FatContent 41g fat (20g saturated fat), CholesterolContent 191mg cholesterol, SodiumContent 401mg sodium, CarbohydrateContent 75g carbohydrate (53g sugars, FiberContent 2g fiber), ProteinContent 9g protein.
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