making your own pureed pumpkin

Name: Making Your Own Pureed Pumpkin
Cuisine: American
Ingredients: 1 pound(s) sugar (pie) pumpkin; 1/4 cup(s) water

Cowen, WV

Updated on Mar 1, 2014

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

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prep time

cook time

method Bake

yield

Ingredients

Step 1

Split the pumpkin in half. With a spoon, remove the fibrous, stringy interior and the seeds.

Step 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.
Step 3

Remove from the oven and cool until it's not too hot to touch.
Step 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.
Step 5

Refrigerate for up to 2 days, or place in freezer bags and freeze. It will last up to a year in the freezer.
Step 6

Note : Pumpkin will yield approximately 1/2 cup of puree for every 1 pound of fresh uncut pumpkin,
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