Pumpkin Puree

Pumpkin Puree

118
SYMKA 0

"This is a simple method for preparing pureed pumpkin. The pumpkin may be stored in the freezer for later usage in pies, muffins, etc."

Ingredients

1 h 30 m servings 189 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
  3. Bake in the preheated oven, foil side up, 1 hour, or until tender.
  4. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
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Reviews

118
  1. 158 Ratings

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Simple, easy instructions for the first time pumpkin pureer, a trick to this is too not let the pumpkin get cold before scooping out the pumpkin meat..once its cold it gets hard to do.

I found the best way to make pumpkin puree is to cut the pumpkin into small chunks, cover them with water, and simmer them for about 30 minutes until tender.

I just used some of the pumpkin from my jack o lantern, and zapped it in the microwave for 9 minutes. Worked well.