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
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 :
SUGAR PUMPKIN PUREE
Making pumpkin puree is easy and fun. The kids love it, you can make so many varieties of recipes with this puree. The seeds can be roasted as well. Store in the freezer in freezer-safe bags or can and preserve.
Provided by Natasha
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 1
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Arrange pumpkin pieces on a baking sheet.
- Bake in the preheated oven until pumpkin meat is tender, about 1 hour.
- Scrape pumpkin meat from the peel and transfer meat to a blender; blend until smooth.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 12.9 g, Fat 0.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 2 mg, Sugar 2.7 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
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
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- Heat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Cut up the pumpkin. Start by slicing off the top off the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin.
- In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the pumpkin into a steamer basket over the boiling water, cover and cook for 15 minutes or until tender. Add the pineapple, coconut and ginger and steam for an additional 5 minutes. Reserve steamer water. Transfer all of the ingredients into a blender or food processor and puree in short bursts until you reach a chunky puree or puree on high for 1-2 minutes for a smooth puree, adding reserved steamer water in 1/4 cup increments if needed. Serve or freeze for later.
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- Preheat over to 350 degrees F. Line a baking sheet with tinfoil or a silicone mat. Lay a large piece of tin foil on top of a cutting board or counter. Place the chicken breast and parsnips onto the piece of foil. Wrap chicken and parsnips up tightly in the foil like a package, leaving the seams of the foil at the top. Place onto one side of the baking sheet. Place the wedges of the pumpkin on the other side of the baking sheet. Place the baking sheet in the oven and bake for 30 minutes. Remove the chicken tin foil packet and let cool. Bake the pumpkin for an additional 10-15 minutes or until easily pricked with a fork. Let pumpkin cool slightly. Once the pumpkin is cool enough to handle, scrape the skin off the pumpkin and discard. Cut chicken into cubes. Place the chicken, parsnips, pumpkin and ginger into a blender or food processor and puree for 1-2 minutes, adding in 1/4 cup of liquid at a time if needed.
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- Cut up the pumpkin. Start by slicing off the top off the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin.
- Scoop out the seeds and strings. Don’t be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin.
- Chop the pumpkin into smallish pieces and place onto a baking sheet, skin down. Brush on the olive oil, if using.
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- Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the squash in half, scoop out the seeds and place cut side down on the baking sheet.
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