How To Make Your Own Pumpkin Puree Recipes

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PUMPKIN PUREE



Pumpkin Puree image

Learn how to make pumpkin puree from scratch using this easy recipe from Food Network.

Provided by Alton Brown

Time 1h57m

Yield 2 to 2 1/2 pounds puree

Number Of Ingredients 2

1 (4 to 6-pound) baking pumpkin, rinsed and dried
Kosher salt

Steps:

  • Heat the oven to 400 degrees F.
  • Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
  • Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
  • Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

PUMPKIN PUREE



Pumpkin Puree image

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

Provided by SYMKA

Categories     Side Dish     Vegetables     Squash

Time 1h30m

Yield 5

Number Of Ingredients 1

1 sugar pumpkin

Steps:

  • 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.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 47.2 g, Fat 0.7 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 0.4 g, Sodium 7.3 mg, Sugar 9.9 g

HOW TO MAKE YOUR OWN PUMPKIN PUREE



How to Make Your Own Pumpkin Puree image

Fresh homemade pumpkin puree is a piece of cake (or pie)! Here's how to do it.

Provided by Kare for Kitchen Treaty

Time 1h15m

Number Of Ingredients 4

1 or more sugar pumpkins or sugar pie pumpkins
Rimmed baking sheet (s)
Foil
Food processor or high-powered blender

Steps:

  • Preheat the oven to 325 degrees Fahrenheit. Line baking sheet(s) with foil (this is optional, but helps make clean-up easier).
  • Wash the pumpkin to remove any residual mud or debris. Cut off the top of the pumpkin, then slice it in half. Use a sturdy spoon to scoop out the seeds. It's okay if there are a few strings left. Lay the pumpkin halves cut-side down and cover tightly with more foil.
  • Bake for about 1 hour, or until a fork easily pierces the pumpkin. Let cool for about 30 minutes, or until it can be easily handled.
  • Peel the skin off. Depending on the pumpkin, sometimes it peels right off, and sometimes you need to scrape the flesh off with a spoon. Place the hunks of pumpkin flesh into a food processor or blender.
  • Pulse or blend the cooked pumpkin until it's a smooth consistency. You may need to add a little water - a teaspoon at a time - to get it moving, if your pumpkin was particularly dry.
  • Use in pumpkin recipes just like you would canned pumpkin. Keeps refrigerated in an airtight container for 3-4 days; keeps in the freezer for several months.

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