Pumpkin Puree

Submitted by HELEN PEAGRAM

• Ingredients: 1
• Serves: 1

ingredients

• 1 fresh pumpkin

directions

1. Preheat oven to 350*F.
2. Cut pumpkin into wedge and clean out seeds and stuff.
3. Place on jelly roll pan skin side down.
4. Cook a 3 Lb. pumpkin for about 1 hour or until it's can be poked with a fork.
5. Peel or cut outer peel and put in food possess until pureed measuring the same as canned.

Reviews

[BethHallKelley]

I so prefer this way to the boiling method. Also, If you hate handling the seeds and slimy gunk inside the pumpkin just use your pasta scooper, claw type spoon with slots, to remove most of it. I simply cut my pumpkins in half and laid them open side down to bake. then I scooped the cooked flesh out- very easy!! I wait for the pumpkins to go on sale then make mass amounts of puree and store in the freezer, cause I heard you can't can pumpkin unless you have a pressure canner. Thanks for posting!

 

[Chef Jean]

Great instructions!

 

[jane49423]

Just the recipe I needed. Even made my own pumpkin pie!

 

[Nevdiliel]

Easy and delicious, perfect for pumpkin pie. Thanks to the reviewer who suggested using a pasta fork to help pull the seeds etc out - I just scraped out what the fork didn't get with a spoon and it went pretty quickly. I used this recipe for Thanksgiving Pumpkin Pie (http://www.food.com/recipe/thanksgiving-pumpkin-pie-uses-fresh-pumpkin-105977) and it was wonderful. I still have almost a pint jar of leftovers (I used two small pumpkins, which totaled 4 lbs whole), so I'm looking forward to finding another recipe to try. Thanks for posting!

 

[Sues Kitchen]

Thanks....didn't know how to do this and day after Halloween, needed these great instuctions. Turned out great and found that poking with a fork half way through cooking helped the process along. A little messy when peeling, but that is half the fun :) I am also experimenting with the crock pot method, but baking the pumpkins seems to feel the best way to go!!