pumpkin puree

Name: Pumpkin Puree
Prep time: 10 min
Cook time: 1 h
Cuisine: American
Ingredients: 1 - whole pie/sugar pumpkin; 2 cup(s) water

(1 RATING)

58 Pinches 8 Photos

Amy H.

Detroit, MI

Updated on Oct 6, 2012

I grow a lot of pumpkins in the garden every year. And come Autumn, I can't wait to start smelling fresh baked pumpkin bread in the air at my house. You can use other fall squashes for this such as butternut squash or acorn. I like to freeze this and have it for pumpkin bread, muffins, pies, soups, and other fall treats. It will keep in an air tight container in the refrigerator for up to one week, but can be frozen for up to six months!

Rate

prep time 10 Min

cook time 1 Hr

method Bake

yield

Ingredients

1 - whole pie/sugar pumpkin
2 cups water

How To Make pumpkin puree

Step 1

Preheat oven to 325°

Step 2

Wash the pumpkin under a cool tap. Then, cut your pumpkin in half.
Step 3

Scrape out the stringy pulp. Save the seeds for drying and eating or to replant next spring.
Step 4

Place your two pumpkin halves, cut side up on a baking pan. Then add 1/4-inch of water to the pan.
Step 5

Cover pan with aluminum foil and bake for 1 hour or until pumpkin is very soft.
Step 6

Using a large spoon, scrape the pulp away from the rhind into a large bowl and mix it with an electric mixer to make a smooth puree. (you could also use a blender or food processor)
Step 7

Place puree in an air tight containers about 2 cups each and freeze for up to 6 months.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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