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Nutrition Facts
Serving Size 1 cups 0g Recipe makes 6 cups) The following items or measurements are not included below: 1 medium pumpkin
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
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Pumpkin Puree

Recipe #44430 | 2 hours | 1 hour prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: JellyBean
Oct 27, 2002

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.

6 cups (change servings and units)

Ingredients

1 medium pumpkin
cheesecloth (optional)

Directions

1
*Cut the skin off the pumpkin.
2
*Cut pumpkin into 1 or 2 inch cubes.
3
*Place in casserole.
4
Cook in 350°F degree oven for one hour.
5
Pumpkin is done when it is soft and "mushy" when pressed with a fork.
6
With hand blender or food processor, blend until smooth.
7
To remove excess liquid, place pureed pumpkin in strainer or cheese cloth and allow to drip overnight.
8
Use right away or freeze in small amounts to be used in cooking and backing.
9
*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.

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Featured Reviews for This Recipe

From: Tia Mouse

On Oct 31, 2008

Took me a lot longer to roast (and should've left it even longer) and water was necessary in the food processor, but it worked! We were able to use all parts of the pumpkin and to use our own puree for the Pork, Pumpkin and Potato Chowder recipe (which is YUMMY!). Thanks for posting.

0 people found this review helpful

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From: Netanya

On Nov 5, 2007

I used a large jack-o-lantern pumpkin for this and it took about 2 hours to roast. We needed to add a little bit of water during the puree process just so it would let the blade work. hah Great way to save pumpkins! Thanks

0 people found this review helpful

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From: Leaceae

On Dec 5, 2002

I have now used this recipe three times in the past two weeks! I just had so many pumpkins that I had used as fall decorations, and I didn't want to be wasteful. I used mostly "Cinderella's Coach" pumpkins, which are very decorative with a greyish-orange rind and very deep ridges, and are very meaty on the inside. The first time, I tried cutting the flesh from the rind before roasting - big mistake. The ridges were so deep and the flesh so thick that it took forever. The next time, I tried the alternative method (baking, then scraping). This worked beautifully, and I had two delicious pies on Thanksgiving!

4 people found this review helpful

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From: NcMysteryShopper

On Nov 16, 2006

Very easy and great results. I just left the pumpkin on the skin and after it was roasted I scooped it with an ice cream scoop and followed your directions from there. Thanks for posting.

3 people found this review helpful

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