Making Your Own Pureed Pumpkin

Jennifer Enders


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

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1 lb
sugar (pie) pumpkin
1/4 c


1Split the pumpkin in half. With a spoon, remove the fibrous, stringy interior and the seeds.
2Place 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.
3Remove from the oven and cool until it's not too hot to touch.
4Separate 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.
5Refrigerate for up to 2 days, or place in freezer bags and freeze. It will last up to a year in the freezer.
6Note : Pumpkin will yield approximately 1/2 cup of puree for every 1 pound of fresh uncut pumpkin,

About Making Your Own Pureed Pumpkin

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