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
HOMEMADE PUMPKIN PUREE
Get ready to totally transform your Thanksgiving menu with this homemade pumpkin puree recipe. All you need is two small pumpkins.
Categories Thanksgiving baking comfort food dessert snack
Time 1h30m
Yield 6 servings
Number Of Ingredients 1
Steps:
- Select a couple of small size pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. You don't have to be too thorough with this.
- Place all the seeds into a bowl (you can roast them later and make pepitas). Repeat until all the pumpkin pieces are largely free of seeds and pulp.
- Place pumpkin pieces on a baking sheet (face up or face down; I've done both) and roast in a 350° oven for 45 minutes, or until pumpkin is fork-tender. They should be nice and light golden brown when done.
- Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.
- Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.)
- Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.
- You can either use this immediately in whatever pumpkin recipe you'd like, store it in the freezer for later use.
- To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.
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 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
HOW TO MAKE YOUR OWN PUMPKIN PUREE
Fresh homemade pumpkin puree is a piece of cake (or pie)! Here's how to do it.
Provided by Kare for Kitchen Treaty
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Line baking sheet(s) with foil (this is optional, but helps make clean-up easier).
- Wash the pumpkin to remove any residual mud or debris. Cut off the top of the pumpkin, then slice it in half. Use a sturdy spoon to scoop out the seeds. It's okay if there are a few strings left. Lay the pumpkin halves cut-side down and cover tightly with more foil.
- Bake for about 1 hour, or until a fork easily pierces the pumpkin. Let cool for about 30 minutes, or until it can be easily handled.
- Peel the skin off. Depending on the pumpkin, sometimes it peels right off, and sometimes you need to scrape the flesh off with a spoon. Place the hunks of pumpkin flesh into a food processor or blender.
- Pulse or blend the cooked pumpkin until it's a smooth consistency. You may need to add a little water - a teaspoon at a time - to get it moving, if your pumpkin was particularly dry.
- Use in pumpkin recipes just like you would canned pumpkin. Keeps refrigerated in an airtight container for 3-4 days; keeps in the freezer for several months.
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4.9/5 (175)Total Time 55 minsCategory Side DishAug 30, 2021
- Roasting. This is the best method to make pumpkin puree as a side dish. In fact, roasting the pumpkin gives it a delicious flavor, and it keeps the puree smooth, thick, and not watery.
- Steaming. If you don’t have an oven, steaming the pumpkin is a great way of making homemade pumpkin puree. To do so, cut the pumpkin into smaller pieces than the oven method and remove the skin.
- Boiling. The last method consists of boiling the pumpkin. As for the steaming method, cut the pumpkin into 1.2-inch cubes, peel off the skin, and place it in a large saucepan filled with 3 liters of water.
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