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    Pumpkin Puree

    Average Rating:

     11 Total Reviews

    Showing 1-11 of 11

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    • on December 25, 2009

      Used this for the Opals Pumpkin Pie Recipe on Recipezaar and it turned out GREAT! I made about 10 pumpkins worth of this and it cooked perfectly in my round, glass casserole dishes with lids but took a bit longer to cook in my square glass casserole dishes with foil instead of lid. I used a hand mixer once and a blender the 2nd time... both worked well. To drain I lined a strainer with a cheese cloth like towel and dumped the pumpkin in, then I pulled the towel tight and twisted the water out (be careful when its hot!). Worked great and didn't need to wait overnight. Thanks for the recipe!! :)

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    • on November 16, 2006

      Very easy and great results. I just left the pumpkin on the skin and after it was roasted I scooped it with an ice cream scoop and followed your directions from there. Thanks for posting.

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    • on December 05, 2002

      I have now used this recipe three times in the past two weeks! I just had so many pumpkins that I had used as fall decorations, and I didn't want to be wasteful. I used mostly "Cinderella's Coach" pumpkins, which are very decorative with a greyish-orange rind and very deep ridges, and are very meaty on the inside. The first time, I tried cutting the flesh from the rind before roasting - big mistake. The ridges were so deep and the flesh so thick that it took forever. The next time, I tried the alternative method (baking, then scraping). This worked beautifully, and I had two delicious pies on Thanksgiving!

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    • on January 04, 2010

      I made this when we had an abundance of pumpkins growing in our backyard. Thanks for sharing

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    • on October 31, 2008

      Took me a lot longer to roast (and should've left it even longer) and water was necessary in the food processor, but it worked! We were able to use all parts of the pumpkin and to use our own puree for the Pork, Pumpkin and Potato Chowder recipe (which is YUMMY!). Thanks for posting.

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    • on November 05, 2007

      I used a large jack-o-lantern pumpkin for this and it took about 2 hours to roast. We needed to add a little bit of water during the puree process just so it would let the blade work. hah Great way to save pumpkins! Thanks

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    • on September 22, 2007

      What a great way to use up all the decorative pumpkins I bought! Thank you for posting.

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    • on October 20, 2006

      I made a small batch to use in a recipe, but I plan to make lots of it and freeze it for the rest of the year. Canned pumpkin is hard to find where I live (Greece), so this recipe was very helpful.

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    • on December 19, 2002

      I was so glad to see this recipe and use it. I made pumpkin pie for Thanksgiving and will again for Christmas with my pumpkin puree! A very useful recipe!!!! Thank you JellyBean

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    • on November 22, 2002

      This was a great help for me, after having pumpkins left over from Halloween, I finally was able to make use out of them.

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    • on November 02, 2002

      This was a very helpful recipe!

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    Pumpkin Puree. Recipe by HELEN PEAGRAM

    Pumpkin Puree

    By HELEN PEAGRAM
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    Nutritional Facts for Pumpkin Puree

    Serving Size: 1 (1 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 0.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    pumpkin

    Detailed Nutrition Values About Nutrition Info
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