1/1 Photo of Pumpkin Puree
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.
My Private Note
- 1*Cut the skin off the pumpkin.
- 2*Cut pumpkin into 1 or 2 inch cubes.
- 3*Place in casserole.
- 4Cook in 350°F degree oven for one hour.
- 5Pumpkin is done when it is soft and "mushy" when pressed with a fork.
- 6With hand blender or food processor, blend until smooth.
- 7To remove excess liquid, place pureed pumpkin in strainer or cheese cloth and allow to drip overnight.
- 8Use right away or freeze in small amounts to be used in cooking and backing.
- 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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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: