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

    Pumpkin Puree. Photo by NcMysteryShopper

    1/1 Photo of Pumpkin Puree

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    PrincessCalynn's Note:

    Unlike the store bought pumpkin, this homemade puree has a bright colour, soft texture and natural aroma. Aside from being a GREAT baby food, pumpkin puree is the main ingredient for our favorite Pumpkin and Fall recipes; soup, muffins, cookies and the list goes on.

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    Units: US | Metric

    • 1 medium pumpkin
    • cheesecloth (optional)


    1. 1
      *Cut the skin off the pumpkin.
    2. 2
      *Cut pumpkin into 1 or 2 inch cubes.
    3. 3
      *Place in casserole.
    4. 4
      Cook in 350°F degree oven for one hour.
    5. 5
      Pumpkin is done when it is soft and "mushy" when pressed with a fork.
    6. 6
      With hand blender or food processor, blend until smooth.
    7. 7
      To remove excess liquid, place pureed pumpkin in strainer or cheese cloth and allow to drip overnight.
    8. 8
      Use right away or freeze in small amounts to be used in cooking and backing.
    9. 9
      *Cover large slices of pumpkin (with skin) in tin foil place on cookie sheet and after baking scrape the fruit from the skin and follow instructions for puree.

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    Ratings & Reviews:

    • 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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    Read All Reviews (11)


    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
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.0 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.0 g

    The following items or measurements are not included:


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