Pumpkin Puree Food

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PUMPKIN PUREE



Pumpkin Puree image

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

1 (4 to 6-pound) baking pumpkin, rinsed and dried
Kosher salt

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



Pumpkin purée image

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

750g pumpkin or butternut squash

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



Pumpkin Puree image

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

1 medium pumpkin
cheesecloth (optional)

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



Sugar Pumpkin Puree image

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

1 sugar pumpkin - cut into eighths, seeded, and pulp removed

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



Homemade Pumpkin Puree image

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

2 whole small pumpkins

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



Pumpkin Puree image

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

1 sugar pumpkin

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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From oxo.com


WHERE TO FIND PUMPKIN PUREE IN GROCERY STORE? - FAST FOOD ...
Basically, pumpkin puree is mashed pumpkin which can be produced in a food processor to become a smooth texture. In commercially available canned products, it is pure pumpkin, often stated as 100% pumpkin in the ingredient list and labeled as “solid-pack pumpkin” or “pure pumpkin”, etc… The type of squash used to puree pumpkins usually has …
From fastfoodjustice.org


39 PUMPKIN PURéE RECIPES THAT AREN’T JUST ANOTHER PIE
Pumpkin Potato Puree. Give mashed potatoes an even more fall-appropriate treatment with canned pumpkin purée and sage, plus enriching Fontina cheese. See recipe. Photo by Romulo Yanes. 23 / 24. Pumpkin Pie Cupcakes. The perfect use for a lingering amount of leftover canned pumpkin, this recipe only requires ¼ cup purée. See recipe. Lisa Hubbard. …
From ca.news.yahoo.com


TOP 10 PUMPKIN PURéE RECIPE IDEAS | BBC GOOD FOOD
Pumpkin purée recipe. Prep 10 mins. Cooking time 20-30 mins Ingredients 750g pumpkin or butternut squash. 1. 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 ...
From bbcgoodfood.com


HOW TO MAKE PUMPKIN PUREE FROM FRESH ... - CANADIAN LIVING
Whether for pies, soup, dips, or homemade baby food, make the most of your pumpkin patch by making fresh pumpkin puree. Pumpkins abound across Canada in the fall, and it always seems a shame to just carve them up, toast some seeds, and send most of the poor pumpkin to the compost bin come November. If you'd like to make the most of your pumpkins …
From canadianliving.com


DUCK LEGS WITH PUMPKIN PUREE - MEALPLAYS.COM
Boil the pumpkin until tender, then puree in a blender. Add salt and pepper. Step 5. For the wine sauce, take the red dry wine, cinnamon, starflower and sugar – bring to the boil and evaporate. Step 6. Place the pumpkin purée on a plate and …
From mealplays.com


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