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making your own pureed pumpkin

Recipe by
Jennifer Enders
Cowen, WV

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

method Bake

Ingredients For making your own pureed pumpkin

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

How To Make making your own pureed pumpkin

  • 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,

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