Pumpkin Puree Pie Filling
An Original Recipe by Lorraine Elliott
Preparation time: 2 minutes
Cooking time: 1 hour
- 1 butternut pumpkin or squash
Step 1 - Preheat oven to 180C/350F. Line a baking tray with parchment. Cut the pumpkin in half and lay cut side down on the parchment. Bake for 1 hour or until a knife slides into the flesh easily. Allow to cool so that it is easier to handle (you can do this part 1-2 days ahead of time).
Step 2 - Remove the seeds and scoop out the pumpkin flesh with a tablespoon. Puree the pumpkin flesh until smooth using a high speed blender. Thermomix directions: 45 seconds, speed #10.
This pumpkin pie filling should be stored in an airtight container in the fridge where it will keep for up to 5 days. It is also suitable for freezing where it will last for up to 6-8 months.