Pumpkin Puree

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Homemade Pumpkin Puree is an easy way to use up all your Halloween pumpkins and it tastes so much better than canned pumpkin.

Homemade Pumpkin Puree is an easy way to use up all your Halloween pumpkins and it tastes so much better than canned pumpkin.How to make Pumpkin Puree

Pumpkin Puree may seem like a tedious or boring thing to cook since we’re in full swing of holiday baking and cooking, but it’s one of my favorite things to do with my family after Halloween. Since the post about How to Cook Spaghetti Squash I’ve gotten a lot of emails from you guys about PUMPKIN.

Yes it is totally pumpkin season and I love making homemade pumpkin puree because it inspires us to make all the baked pumpkin treats and delicious creamy pumpkin pastas.

What kind of pumpkins do you use for baking?

The pumpkins I love working with for baking are pie pumpkins or sugar pumpkins (sometimes called Cinderella pumpkins). If using your traditional carving pumpkins you may find grey or yellow tinted flesh that may be much more watery.

How much Pumpkin Puree will this Pumpkin make?

In general for every pound of pumpkin you’ll have about a cup of pumpkin puree.

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How to boil or steam or bake pumpkins to make puree.

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Pumpkin Puree vs Canned Pumpkin

The difference between pumpkin puree and canned pumpkin is not in the ingredients. The pumpkin puree will generally be wetter. To have a denser puree you can strain the water out by putting paper towels in a strainer and leaving the puree in the strainer for 1-2 hours.

How to Bake Pumpkin Puree:

  • Heat the oven to 350 degrees.
  • Cut the pumpkin in half and scoop out the strings/seeds.
  • Rub the cut surface with canola oil and place cut side down onto a baking sheet with a cup of water.
  • Cook for 75-90 minutes.
  • Let cool then scoop out the flesh.
  • Puree in a food processor then strain over paper towels for 1-2 hours.

How to Boil Pumpkin Puree:

  • Cut the pumpkin in half and scoop out the strings/seeds.
  • Cut the pumpkin into 5 inch squares and boil for 20-25 minutes.
  • Let cool then scoop out the flesh.
  • Puree in a food processor then strain over paper towels for 1-2 hours.

How to Freeze Pumpkin Puree:

  • When freezing pumpkin pick containers that will allow for 1-2 inches of space and freeze in shallower containers or ice cube trays.

The easiest pumpkin puree by either steaming, baking or boiling pumpkin.

Recipe

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Pumpkin Puree

  • Yield: 5 Servings
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Course: Ingredient
  • Cuisine: American
Homemade Pumpkin Puree is an easy way to use up all your Halloween pumpkins and it tastes so much better than canned pumpkin.

Ingredients

  • 1 pumpkin about 5 pounds

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Bring a large pot of water to boil and set a steamer 1 inch above the water.
  2. Cut the pumpkin in half and scoop out the strings/seeds.
  3. Cut the pumpkin into 5 inch squares and steam for 45-50 minutes.
  4. Let cool then scoop out the flesh.
  5. Puree in a food processor and if you want the puree to be thicker (like canned pumpking) strain over paper towels for 1-2 hours.

Nutrition Information

Yield: 5 Servings, Amount per serving: calories

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Homemade Pumpkin Puree is an easy way to use up all your Halloween pumpkins and it tastes so much better than canned pumpkin.
How to boil or steam or bake pumpkins to make puree.

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Comments

  1. I freeze my pumpkin in muffin tins and once froozen I put them in zip lock bags. That way you 1/2 cup portions to add to stews, soups, even spaghetti sauce or of course baking. Enjoy Annette

  2. I live a few miles from the pumpkin capitol of the USA and most of the rest of the world! Eating pumpkins, like the ones used in Libby’s canned pumpkin, are Cucurbita moschata squash. The traditional carving pumpkins are Cucurbita pepo; they aren’t very tasty and generally aren’t eaten.
    Squash, pumpkins, and gourds are in the same plant family.
    Search the site “Huffpost” for more information. Great site, Sabrina—keep up the good work.