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Russian · Desserts
Pumpkin Puree with Condensed Milk
A sweet pumpkin puree with condensed milk and lemon juice that you can preserve for winter. Great as a dessert or addition to baked goods.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the pumpkin into segments, peel off the skin and remove the seeds, then dice into small pieces. Place in a pot and cover with water.
2
Simmer over medium heat until the pumpkin is soft, drain off excess water, then blend the cooked pumpkin with an immersion blender until you get a smooth puree.
3
Stir in the lemon juice and condensed milk, mix well, and simmer the mixture over low heat for 5-6 minutes with a lid on—it will start to splatter as it heats.
4
Transfer the hot puree into sterilized jars, seal them, flip upside down, and wrap with a towel until completely cooled. Then store in a cool, dark place.
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