Cooked Pumpkin

Cooked Pumpkin

52

"Here is an easy method for cooking fresh pumpkin and making your own puree."

Ingredients

{{adjustedServings}} servings 14 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 14 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Cut pumpkin into small manageable pieces and cut off pith and seeds.
  3. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
  4. When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

52
  1. 69 Ratings

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This is exactly how I cook my pumpkins. The only thing I will chime in with is that as long as the pumpkin will fit in your bakind dish, and in your oven, there is no reason to cut it first. Sav...

FYI - 1 15oz can of pumkin = 1 3/4 cups.

This is the best method for fresh pumpkin that I have found--when it is done baking and after it has cooled a bit, you just grab the skin side of the pieces of pumpkin and pinch off the pulp int...