Making Your Own Pureed Pumpkin

1
Jennifer Enders

By
@Fireflick

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

Rating:

☆☆☆☆☆ 0 votes

Method:
Bake

Ingredients

Add to Grocery List

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

How to Make Making Your Own Pureed Pumpkin

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,

Printable Recipe Card

About Making Your Own Pureed Pumpkin

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




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