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Pumpkin Puree

Pumpkin Puree

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
SYMKA

SYMKA

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

JENNIFERGRAY04
387

JENNIFERGRAY04

10/17/2005

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.

Melhenn27
250

Melhenn27

10/30/2005

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.

Laura
146

Laura

11/1/2004

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

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