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    You are in: Home / Recipes / Fresh Pumpkin Puree Recipe
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    Fresh Pumpkin Puree

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on November 26, 2010

      I was given a pumpkin so used this recipe to make the puree. Very easy.

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    • on September 27, 2010

      I planted pumpkins this year for the grandkids. They start to mature early. I used 1 pumpkin for this recipe. The pumpkin yielded 1 1/2 qts which I froze.
      I made Pumpkin Pie

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    • on October 04, 2009

      Excellent instructions and this turned out well for me though I put mine in the freezer--will do something later. Might get another pie pumpkin at the Farmer's Market next week, too, turned out well.

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    • on December 14, 2008

      Hi! I will try this method! I cut mine in half and steam them in my canner! Then just lift them out with the rack and cool in a large bowl. Works great! Try Cinderellas! They are wonderul! I plant them now instead of the sugar pumpkins. Very beautiful and delicious! Thanks for the idea! Jelly :)

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    • on November 25, 2008

      I had a big, honkin' pumpkin, so of course, my bake time was much longer. But, this method works perfectly! Thanks for posting all the great info in the introduction, as well. :)

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    • on November 01, 2008

      Thank-you for a super fresh pumpkin recipe. I was surprised how much liquid drained from the puree, and next time I will use cheesecloth or muslin as my paper coffee filters only just held together! Definately a keeper, despite the amount of work involved.

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    Nutritional Facts for Fresh Pumpkin Puree

    Serving Size: 1 (1703 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 442.6
     
    Calories from Fat 15
    45%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 17.0 mg
    0%
    Total Carbohydrate 110.6 g
    36%
    Dietary Fiber 8.5 g
    34%
    Sugars 23.1 g
    92%
    Protein 17.0 g
    34%

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