PUMPKIN PUREE
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
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
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
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
INSTANT POT® PUMPKIN PUREE
While store-bought canned pumpkin puree is handy, nothing beats the flavor and smooth texture of homemade puree. It can't get any easier in the Instant Pot®! Reserve seeds to make roasted pumpkin seeds, if desired.
Provided by France C
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 2
Steps:
- Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside.
- Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.
- Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes.
- Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 22.1 g, Fat 0.3 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 5.2 mg, Sugar 4.6 g
PUMPKIN PURéE
Try our easy pumpkin purée recipe, then turn this sensational seasonal ingredient into cakes, pancakes and glorious pies. Pumpkin can be steamed over a pan of boiling water or cooked in the microwave
Provided by Lulu Grimes
Time 40m
Number Of Ingredients 1
Steps:
- To steam the pumpkin, peel and seed it, then cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 mins. Test with the point of a knife and cook for a further 5 mins if not cooked through. Mash and leave to cool. Alternatively, to microwave the pumpkin, cut it in half (no need to peel it or cut out the seeds) and sit cut-side up in the microwave. Cook for 20 mins, then check the flesh is soft by poking it with a fork. Keep cooking if you'd like it softer. Scoop the flesh into a bowl, then mash and leave to cool.
Nutrition Facts : Calories 37 calories, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
PUMPKIN PUREE
Provided by Bryan Miller
Categories condiments
Time 1h30m
Yield About 3 cups
Number Of Ingredients 1
Steps:
- Preheat oven to 350 degrees.
- Remove the pumpkin stem with a large knife and cut the pumpkin in half lengthwise. Scrape out all the seeds and stringy pulp with a large spoon. Cut each half into 4 to 6 wedges and lay the wedges on a baking sheet.
- Cook the pumpkin for approximately 1 hour, flipping the wedges once. The pumpkin flesh should be soft throughout. Remove from oven and let cool at room temperature.
- When the wedges are cool enough to handle, remove the flesh from the rind either by using a paring knife or a spoon, whichever you find easier.
- Cut the pumpkin flesh into approximately 2-inch chunks and place them in the bowl of a food processor or a blender. Puree until the mixture is extremely smooth.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 7 grams
FRESH PUMPKIN PUREE
Making fresh pumpkin puree is very simple, but can be a little time consuming. However, I think the end product is worth the effort. I always use "sugar" pumpkins, also known as "pie" pumpkins. They are much smaller than the standard pumpkin that we carve for Halloween and are much more tender and flavorful. --NOTE-- Baking time is only 1 - 1 1/2 hours and the remainder of the noted cooking time in this recipe is actually refrigeration time. --CHOOSING THE RIGHT PUMPKIN-- When buying a pumpkin for baking, always choose a pumpkin that is free of blemishes and have been harvested with their stems intact. The pumpkin should feel heavy for their size and should have a dull skin. A pumpkin with a shinny skin was either harvested too early or was waxed by the grower. --STORING PUMPKINS-- Store pumpkins in a cool, dry place at 45F - 60F for up to a month, or refrigerate for up to 3 months. To store pumpkins for an extended time, wash the skins of the pumpkin with a solution of 1 tablespoon chlorine bleach to 1 gallon water to disinfect the skins and discourage the growth of mold.
Provided by Kim D.
Categories Low Protein
Time 5h20m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F.
- Line one baking sheet with foil and set aside.
- Line another baking sheet with paper towels and set aside.
- Rinse dirt off the outside of the pumpkins and pat dry with a clean towel.
- Cut pumpkins in half, vertically, with a large knife.
- Scoop out seeds and pulp from each pumpkin half with a large spoon, separating the seeds and the pulp.
- Discard pulp and save the seeds for another use if desired.
- If saving the seeds, wash them thoroughly and spread them onto the baking sheet lined with paper towels and allow to dry. ( I bake them later for a snack).
- Place pumpkin halves cut side down onto the foil lined baking sheet.
- Bake for 1 - 1 1/2 hours, or until flesh is tender.
- Cool the pumpkin halves until they are cool enough to handle.
- Scoop out pumpkin flesh and place it in a food processor.
- Puree flesh until smooth.
- Line a strainer with either cheesecloth or coffee filters.
- Pour puree into the strainer.
- Place strainer on top of a bowl large enough to catch the juices and place both in the refrigerator for 4 hours.
- Discard the juices in the bowl and use the puree for pies, biscuits, pumpkin cinnamon rolls, dog treats and more!
Nutrition Facts : Calories 442.6, Fat 1.7, SaturatedFat 0.9, Sodium 17, Carbohydrate 110.7, Fiber 8.5, Sugar 23.1, Protein 17
EASY PUMPKIN PUREE
Instead of roasting just one pumpkin, try doing two at one time so you can have pumpkin puree even in May.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5h
Yield Yields about 2 cups
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees. Snap off the pumpkin's stem and halve the gourd lengthwise. With a spoon or melon baller, remove seeds and rinse for roasting or discard.
- Place pumpkin halves cut-side down on a large rimmed baking sheet. Roast until tender, about 1 hour.
- When cool enough to handle, scoop out cooked pumpkin flesh; discard skin. Transfer pumpkin flesh to a food processor; process until smooth.
- Set a colander in a large bowl and line with a double-layer of cheesecloth. Place pumpkin puree in cheesecloth. Cover with plastic wrap and place in refrigerator to drain, at least 4 hours, and up to 3 days.
Nutrition Facts : Calories 334 g, Fat 1 g, Fiber 18 g, Protein 12 g
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39 PUMPKIN PURéE RECIPES THAT AREN’T JUST ANOTHER PIE
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Estimated Reading Time 7 minsPublished 2020-11-13
- Marbled Pumpkin-Maple Cheesecake Bars. Okay, some pumpkin purée recipes aren't that far off from pie. Like these creamy cheesecake bars, which you could absolutely serve at Thanksgiving.
- Pasta with Smoky Pumpkin Cream Sauce. If you're looking to go the savory route, don't miss this pasta. A dash of smoked paprika and a bit of cream to turn the canned stuff into a silky fall sauce.
- Curried Pumpkin Soup. Blend canned pumpkin purée with sautéed onions, ginger, garlic and a flurry of spices, plus chicken stock and coconut milk, then spoon into bowls and top with a mustard seed and curry leaf tarka for this fragrant and flavorful fall soup.
- Pumpkin Dutch Baby With Pumpkin Butter. Take canned pumpkin purée two ways: first, whisk it into an eggy batter for a Dutch baby riff with major fall vibes, then simmer the remaining purée on the stove with spices, apple cider, and maple syrup for a spread to dollop on top.
- Pull-Apart Bread With Pumpkin and Spinach. These festive yeast rolls have pumpkin in the dough and a savory spinach, Pecorino cheese, and garlic filling.
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- Pumpkin and Cookie-Butter Sheet Cake With Toasted Meringue. A combo of canned pumpkin and store-bought cookie butter makes this cake a do-not-miss holiday dessert.
- Chocolate and Pumpkin Zebra Cake. This tiger-striped cake isn't just for Halloween. Black gel food coloring turns the cocoa cake layers and chocolate ganache pitch black, but you can leave it out for a less dramatic look.
- Pumpkin-Caramel Tart with Toasted-Hazelnut Crust. We know, we said no pies, but this is a tart and that's technically not the same thing. This one has a creamy spiced pumpkin filling set between a hazelnut crust and brittle-like candied hazelnuts.
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