Making Your Own Pureed Pumpkin

Jennifer Enders

By
@Fireflick

Pureed pumpkin can be used in any recipe that calls for canned pumpkin. It also makes a good baby food.


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Method:

Bake

Ingredients

1 lb
sugar (pie) pumpkin
1/4 c
water

Directions Step-By-Step

1
Split the pumpkin in half. With a spoon, remove the fibrous, stringy interior and the seeds.
2
Place the halves on a baking sheet, cut-side-down and cover with foil. Bake at 350* for 40 minutes to 1 hour, or until the flesh is tender.
3
Remove from the oven and cool until it's not too hot to touch.
4
Separate the skin from the pulp with a small knife. Discard the skin and blend the pulp with the water in a food processor until smooth.
5
Refrigerate for up to 2 days, or place in freezer bags and freeze. It will last up to a year in the freezer.
6
Note : Pumpkin will yield approximately 1/2 cup of puree for every 1 pound of fresh uncut pumpkin,

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Fruit
Regional Style: American
Hashtags: #pumpkin, #pureed