Pumpkin Puree
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Prep Time
5 mins
-
Cook Time
1 hr 5 mins
-
Total Time
1 hr 35 mins
-
Servings
10 cups
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Cuisine
American
Pumpkin Puree
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When life (er, your garden) hands you lots of pumpkins, why not make pumpkin puree!
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Ingredients
- pumpkin
- water
- Spices
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Instructions
- Preheat the oven to 350° F.
- Wash the outside of your pumpkin, turn it onto its side, and cut it in half. If the pumpkin is being stubborn, you can gently tap the knife with a rubber mallet to get it cut open. Try to cut it as evenly in half as possible. You can leave the stem on; when it gets soft later, the stem will easily pop off.
- Using a metal or other sturdy spoon, scrape out all the guts, making sure to remove most if not all of the strings. You can separate the seeds and save them to plant next year or turn them into roasted pumpkin seeds.
- Grease one (or two–depends on the size of the pumpkin) glass baking dish(es) with nonstick spray, butter, or oil. It is best to use a glass dish because often the metal ones get too hot and can burn the pumpkin.
- Place the pumpkin halves in the dish(es), cut side down.
- Fill the dish halfway with cold water.
- Put the halves in the preheated oven for up to 1-1/2 hour (90 minutes) or until the flesh is the consistency of room temperature butter. The skin will be wrinkly and a burnt orange color and the pumpkin half may sink in a bit.
- Pull off the stem if you haven't yet. It should come loose with little effort.
- Using a spatula and an oven mitt, carefully remove one half of the pumpkin.
- Using a spoon and caution as it'll be very hot, scoop out the flesh. It’ll be very soft and very easy to remove. It’s easier to remove and puree the pulp when it is hot versus after it’s cooled.
- Scoop the flesh into a food processor or blender (might take several batches). Now is a good time to add any spices or other ingredients that you want. If you don’t have a food processor, mash it with a potato masher.
- Thoroughly puree the pumpkin then set it aside to cool.
- Once the puree has cooled, scoop it into a labeled airtight container or zipper bag. Refrigerate and use within 4 days or freeze for up to 6 months.
- Remember to mark your containers with their contents (pumpkin puree, spices, etc.) and the date you prepared them.
Nutrition Information
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Serving
0.5cup
Calories
25kcal
(1%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Nutrition Facts
Serving: 10cups
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 25kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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