Pureed Pumpkin
- Ready In:
- 1hr 25mins
- Ingredients:
- 2
- Yields:
-
1/2 cup of puree
ingredients
- 1 lb sugar pumpkin
- 1⁄4 cup water
directions
- Split pumpkin in half.
- With a spoon, remove fibrous, stringy interior and seeds.
- Place halves on baking sheet, cut-side-down and cover with foil.
- Bake at 350-degrees for 40 minutes to an hour, or until the flesh is tender.
- Remove from oven and allow to cool until its not too hot to touch.
- Separate the skin from the pulp with a small knife.
- Discard skin and blend the pulp with about a quarter cup of water in a food processor until smooth.
- Refrigerate for up to 2 days.
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Reviews
-
There is no canned pumpkin where I live, and this is how I have been making it for years! I think it's better than canned, so much fresher and healthier. If you do leave it in the fridge for any length of time I find that I have to drain it first before using it. I usually nuke mine in the microwave and puree it immediately before using it in whatever recipe calls for canned pumpkin.
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We planted pumpkins this year that the package called "good for carving or cooking." They were very thick fleshed (had to use a sharp knife and rubber mallet to cut through it.) I used one medium sized pumpkin (just over 5 pounds pre-cleaning.) I baked it for about 1 1/2 hours (thicker flesh took longer to cook.) I used a kitchen scale to measure out 425g which is equal to one can of pumpkin puree. I got 4 bags (almost 4 pounds) of puree. It is now in the freezer to make a spiced pumpkin bread recipe that I found here.
RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography