Pumpkin Puree111 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“This is a simple method for preparing pureed pumpkin. The pumpkin may be stored in the freezer for later usage in pies, muffins, etc.” – by SYMKA
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Original recipe yields 1 pumpkin
- Preheat oven to 325 degrees F (165 degrees C).
- Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
- Bake in the preheated oven, foil side up, 1 hour, or until tender.
- 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.
Reviews (111)Rate This Recipe
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.
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Amount Per Serving (5 total)
- 189 cal
- 0.7 g
- 47.2 g
- 7.3 g
- 0 mg
- 7 mg
- < 1%
Based on a 2,000 calorie diet
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