The City Magazine Since 1975

Pumpkin Pulp

<p> Yields approximately 1 1/2 cups</p>
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INGREDIENTS: 

1 4-lb. sugar pumpkin

DIRECTIONS: 

Using a large sharp knife, cut pumpkin in quarters and remove skin, seeds, and stringy membrane (reserve seeds in a separate container if using for cooking). Cut into equal size pieces and place in a pot with just enough water to cover—cooking in too much liquid will result in watery pulp. Bring to a boil, reduce heat to medium, and cook until tender, about 30 minutes. Strain pumpkin pieces. The cooked pumpkin can be puréed in a food processor or crushed with a potato masher until it’s almost smooth and no large pieces remain. The mashed pulp should be used within a few days of being prepared, but will keep for up to one year in the freezer. If the pulp seems too watery, drain in cheesecloth before using or freezing.

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