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Pumpkin

Making. Puree. Pumpkin. By Mrs. Tenaglia Photos By Mr. Kochler. These pumpkins are grown specifically for pies and other baked goods. Cut the pumpkin in half. The interior cavity is filled with seeds and stringy fibers. Remove the seeds and save them. Discard the stringy fibers.

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Pumpkin

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  1. Making Puree Pumpkin By Mrs. Tenaglia Photos By Mr. Kochler

  2. These pumpkins are grown specifically for pies and other baked goods.

  3. Cut the pumpkin in half

  4. The interior cavity is filled with seeds and stringy fibers.

  5. Remove the seeds and save them. Discard the stringy fibers.

  6. Continue to clean out the seed cavity until nothing remains.

  7. Cut the pumpkin into pieces.

  8. Place the pumpkin in a large pan.

  9. Add Water, about 2 inches.

  10. Cook until tender, about 20 minutes.

  11. Remove the pumpkin from the pan.

  12. Peel andplace the pulp into the bowl of the food processor. Discard the peel.

  13. When bowl is half filled, pulse until puree is smooth in texture.

  14. The pumpkin puree is now ready to use for cookie, pies, soups or in many other recipes.

  15. Place your clean pumpkin seeds on a baking sheet that has been greased and bake for 15 – 20 minutes or until lightly browned.

  16. Pumpkin is an excellent source of Vitamin A and the seeds are full of protein, fiber, B vitamins, and minerals. ENJOY!!!!

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