Pumpkin Puree Recipes
PUMPKIN PUREE
Learn how to make pumpkin puree from scratch using this easy recipe from Food Network.
Provided by Alton Brown
Time 1h57m
Yield 2 to 2 1/2 pounds puree
Number Of Ingredients 2
Steps:
- Heat the oven to 400 degrees F.
- Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
- Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
- Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
PUMPKIN PUREE
This is a simple method for preparing pureed pumpkin. The pumpkin may be stored in the freezer for later usage in pies, muffins, etc.
Provided by SYMKA
Categories Side Dish Vegetables Squash
Time 1h30m
Yield 5
Number Of Ingredients 1
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
- Bake in the preheated oven, foil side up, 1 hour, or until tender.
- Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 47.2 g, Fat 0.7 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 0.4 g, Sodium 7.3 mg, Sugar 9.9 g
FRESH PUMPKIN PUREE
Making fresh pumpkin puree is very simple, but can be a little time consuming. However, I think the end product is worth the effort. I always use "sugar" pumpkins, also known as "pie" pumpkins. They are much smaller than the standard pumpkin that we carve for Halloween and are much more tender and flavorful. --NOTE-- Baking time is only 1 - 1 1/2 hours and the remainder of the noted cooking time in this recipe is actually refrigeration time. --CHOOSING THE RIGHT PUMPKIN-- When buying a pumpkin for baking, always choose a pumpkin that is free of blemishes and have been harvested with their stems intact. The pumpkin should feel heavy for their size and should have a dull skin. A pumpkin with a shinny skin was either harvested too early or was waxed by the grower. --STORING PUMPKINS-- Store pumpkins in a cool, dry place at 45F - 60F for up to a month, or refrigerate for up to 3 months. To store pumpkins for an extended time, wash the skins of the pumpkin with a solution of 1 tablespoon chlorine bleach to 1 gallon water to disinfect the skins and discourage the growth of mold.
Provided by Kim D.
Categories Low Protein
Time 5h20m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F.
- Line one baking sheet with foil and set aside.
- Line another baking sheet with paper towels and set aside.
- Rinse dirt off the outside of the pumpkins and pat dry with a clean towel.
- Cut pumpkins in half, vertically, with a large knife.
- Scoop out seeds and pulp from each pumpkin half with a large spoon, separating the seeds and the pulp.
- Discard pulp and save the seeds for another use if desired.
- If saving the seeds, wash them thoroughly and spread them onto the baking sheet lined with paper towels and allow to dry. ( I bake them later for a snack).
- Place pumpkin halves cut side down onto the foil lined baking sheet.
- Bake for 1 - 1 1/2 hours, or until flesh is tender.
- Cool the pumpkin halves until they are cool enough to handle.
- Scoop out pumpkin flesh and place it in a food processor.
- Puree flesh until smooth.
- Line a strainer with either cheesecloth or coffee filters.
- Pour puree into the strainer.
- Place strainer on top of a bowl large enough to catch the juices and place both in the refrigerator for 4 hours.
- Discard the juices in the bowl and use the puree for pies, biscuits, pumpkin cinnamon rolls, dog treats and more!
Nutrition Facts : Calories 442.6, Fat 1.7, SaturatedFat 0.9, Sodium 17, Carbohydrate 110.7, Fiber 8.5, Sugar 23.1, Protein 17
HOMEMADE PUMPKIN PUREE- STEAMED OR BOILED
When I was young, my mother made pumpkin pie from homemade pumpkin puree made from fresh pumpkins or hubbard squash we grew ourselves. Ahhhhh... good times! Being lazy, I have developed my own very simple method for creating pumpkin puree, which, surprisingly, has not been posted here previously. My method is faster and easier than the other recipes, which require baking the pumpkin for an hour or more and removing the skin, before or after cooking. I believe that you save a lot of the nutrition, particularly vitamin A, that would be lost if you were to remove the skin. You will be amazed at how smooth the puree is, even with the skin blended in. I also wanted to include some excellent notes from other contributors, or you can reference their recipes, on selecting the pumpkin or squash to make the puree. Notes from PainterCook (Recipe #290894) on hubbard squash Hubbard squash is sweeter and heartier than pumpkin.... You can easily substitute Butternut Squash with great results... Notes from Kim D. (Recipe #331853) on selecting a pumpkin I always use "sugar" pumpkins, also known as "pie" pumpkins.... much smaller ... and are much more tender and flavorful. --CHOOSING THE RIGHT PUMPKIN-- ... always choose a pumpkin that is free of blemishes and have been harvested with their stems intact. The pumpkin should feel heavy for their size and should have a dull skin. A pumpkin with a shiny skin was either harvested too early or was waxed by the grower. --STORING PUMPKINS-- Store pumpkins in a cool, dry place at 45F - 60F for up to a month, or refrigerate for up to 3 months. To store pumpkins for an extended time, wash the skins of the pumpkin with a solution of 1 tablespoon chlorine bleach to 1 gallon water to disinfect the skins and discourage the growth of mold.
Provided by Chef George P
Categories Dessert
Time 1h
Yield 2 varies, 1-10 serving(s)
Number Of Ingredients 2
Steps:
- Thoroughly wash the outside of the pumpkin.
- Remove the stem and fibrous material around the stem and the bottom of the pumpkin.
- Cube the pumpkin into large pieces.
- Place in a large pot with just enough water to steam the pumpkin.
- Boil for about 30 minutes or until both the pumpkin and the pumpkin skin are tender.
- Blend the steamed pumpkin, with the skin, in a blender set on puree until smooth.
- You can freeze for months or store in a refrigerator a couple of days prior to use in any recipe calling for pumpkin puree.
- Servings and yield depend on the size of the pumpkin and what recipes the puree is used inches.
Nutrition Facts :
PUMPKIN PURéE
Try our easy pumpkin purée recipe, then turn this sensational seasonal ingredient into cakes, pancakes and glorious pies. Pumpkin can be steamed over a pan of boiling water or cooked in the microwave
Provided by Lulu Grimes
Time 40m
Number Of Ingredients 1
Steps:
- To steam the pumpkin, peel and seed it, then cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 mins. Test with the point of a knife and cook for a further 5 mins if not cooked through. Mash and leave to cool. Alternatively, to microwave the pumpkin, cut it in half (no need to peel it or cut out the seeds) and sit cut-side up in the microwave. Cook for 20 mins, then check the flesh is soft by poking it with a fork. Keep cooking if you'd like it softer. Scoop the flesh into a bowl, then mash and leave to cool.
Nutrition Facts : Calories 37 calories, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
PUMPKIN PUREE
Homemade pumpkin puree can be used in most recipes that call for canned. One 3-pound pie pumpkin will yield about 2 cups puree, which is about what is in a 15-ounce can. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h10m
Yield about 3 cups.
Number Of Ingredients 1
Steps:
- Preheat oven to 375°.Remove loose fibers and seeds from inside pumpkin. Place pumpkin, cut sides down, in a 13x9-in. baking dish; add 1/2 in. water. Cover and bake until tender, 1 to 1-1/4 hours. , When cool enough to handle, remove flesh with a spoon and discard skin; mash or puree in food processor. Place mashed pumpkin in a strainer over a bowl. Let stand 30-60 minutes; discard liquid.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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.
Provided by PrincessCalynn
Categories Pie
Time 2h
Yield 6 cups
Number Of Ingredients 2
Steps:
- *Cut the skin off the pumpkin.
- *Cut pumpkin into 1 or 2 inch cubes.
- *Place in casserole.
- Cook in 350°F degree oven for one hour.
- Pumpkin is done when it is soft and "mushy" when pressed with a fork.
- With hand blender or food processor, blend until smooth.
- To remove excess liquid, place pureed pumpkin in strainer or cheese cloth and allow to drip overnight.
- Use right away or freeze in small amounts to be used in cooking and backing.
- *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.
Nutrition Facts :
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