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Pumpkin Puree
SUBMITTED BY:
SYMKA
PHOTO BY:
TLOZEC
"This is a simple method for preparing pureed pumpkin. The pumpkin may be stored in the freezer for later usage in pies, muffins, etc."
RECIPE RATING:
Read Reviews
(24)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
Original recipe yield 1 pumpkin
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 sugar pumpkin
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
Bake in the preheated oven, foil side up, 1 hour, or until tender.
Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.
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REVIEWS
Reviewed on Dec. 11, 2002 by LASMOOTHIE
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LASMOOTHIE
Dec. 11, 2002
Really simple and easy!!!
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9 users found this review helpful
Really simple and easy!!!
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Reviewed on Oct. 30, 2005 by
Melhenn27
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Melhenn27
Oct. 30, 2005
I found the best way to make pumpkin puree is to cut the pumpkin into small chunks, cover them with water, and simmer them for about 30 minutes until tender.
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7 users found this review helpful
I found the best way to make pumpkin puree is to cut the pumpkin into small chunks, cover them...
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Reviewed on Nov. 1, 2004 by
Laura
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Laura
Nov. 1, 2004
I just used some of the pumpkin from my jack o lantern, and zapped it in the microwave for 9 minutes. Worked well.
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5 users found this review helpful
I just used some of the pumpkin from my jack o lantern, and zapped it in the microwave for 9...
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Reviewed on Oct. 1, 2007 by
Ingrid
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Ingrid
Oct. 1, 2007
Thanks for this basic recipie. In Germany cooking and baking with pumpkin is not very common, so I was thankful to find this. Now I can try out recipies calling for pumpkin puree.
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4 users found this review helpful
Thanks for this basic recipie. In Germany cooking and baking with pumpkin is not very common,...
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Reviewed on Oct. 17, 2005 by
JENNIFERGRAY04
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JENNIFERGRAY04
Oct. 17, 2005
Simple, easy instructions for the first time pumpkin pureer, a trick to this is too not let the pumpkin get cold before scooping out the pumpkin meat..once its cold it gets hard to do.
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4 users found this review helpful
Simple, easy instructions for the first time pumpkin pureer, a trick to this is too not let...
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Reviewed on Jul. 30, 2007 by
CHELS
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CHELS
Jul. 30, 2007
Really very easy to make, fitting a large pumpkin into a tiny oven was the greater part of the hassle!! Come the fall time, I add butter and a couple spoonfuls of brown sugar and we spread it on toast.
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2 users found this review helpful
Really very easy to make, fitting a large pumpkin into a tiny oven was the greater part of the...
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Reviewed on Oct. 28, 2005 by
KEIFFER007
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KEIFFER007
Oct. 28, 2005
el perfecto! This is absolutely simple and easy to make. I purchased two (of what I believe to be) sugar pumpkins from the local farmers market. The are grey. This worked perfect. Two pumpkins, apprx 12 in in diameter made roughly a gallon of pumpkin puree. I had four halves and roasted them in the oven for about 1 hour and 15 minutes. the two in the very back where like baked sweet potatoes, flaky and fluffy. The two in the front where not as done , chunky, and worked just as well. Scoop out the pulp and put it in a blender. I attempted to strain the puree only to find out that I didn't need to. It was perfect. Thanks gidget for the helpful tip on pumpkin puree. For $2 at the farmers market I have enough pumpkin puree to make 16 pumpkin pies using two cups of puree per pie! Beautiful Job!
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2 users found this review helpful
el perfecto! This is absolutely simple and easy to make. I purchased two (of what I believe...
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Reviewed on Oct. 21, 2005 by
MAMMABEAR98034
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MAMMABEAR98034
Oct. 21, 2005
This was very good to get me started, as I had never pureed pumpkin before. But, my small-sized sugar pumpkin was still rock hard after baking for 1 hour and that was cut into little chunks. Instead I boiled the chucks until soft, then used a hand held blender to puree the pumpkin. I imagine if I had more patience baking the pumpkin would work too. Thank for you getting me headed in the right direction!
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2 users found this review helpful
This was very good to get me started, as I had never pureed pumpkin before. But, my...
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Reviewed on Nov. 13, 2003 by Wonder Wanda
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Wonder Wanda
Nov. 13, 2003
I tried the baking method but I guess my pumpkin was too big; it took at least 4 hours for the pumpkin to get soft on the inside. So for extra pumpkin puree this Halloween, I used fresh, peeled Jack-o-lantern pumpkin and boiled it (small saucepan, over low heat, 2-3 hours for the water to boil down to the bottom, or around 30-40 minutes for the pumpkin to turn soft) with a bit of sugar mixed into the water. Then I blended it and there were no stringy bits, it worked great! I don't suppose I'd add the sugar if I was making soup or bread, but it was good for muffins.
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2 users found this review helpful
I tried the baking method but I guess my pumpkin was too big; it took at least 4 hours for the...
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Reviewed on Jan. 31, 2003 by
GLORYMJ
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GLORYMJ
Jan. 31, 2003
Very simple, very easy, and makes a wonderful puree that can be a healthy substitue to canned.
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2 users found this review helpful
Very simple, very easy, and makes a wonderful puree that can be a healthy substitue to canned.
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