Pumpkin Puree Recipes

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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
Calories188.9 calories
Carbohydrate47.2 g
Fat0.7 g
Fiber3.6 g
Protein7.3 g
SaturatedFat0.4 g
Sodium7.3 mg
Sugar9.9 g

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.

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.

FRESH PUMPKIN PUREE



Fresh Pumpkin Puree image

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

1 (3 3/4-4 lb) sugar pumpkin (or pie pumpkins)
aluminum foil
Calories442.6
Fat1.7
SaturatedFat0.9
Sodium17
Carbohydrate110.7
Fiber8.5
Sugar23.1
Protein17

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!

PUMPKIN PURéE



Pumpkin purée image

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

750g pumpkin or butternut squash
Calories37 calories
Carbohydrate7 grams carbohydrates
Sugar3 grams sugar
Fiber1 grams fiber
Protein1 grams protein

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.

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