Pumpkin Puree

By Bryan Miller

Total Time
1 hour 30 minutes
Rating
5(29)
Notes
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Featured in: PUMPKIN: SURPRISINGLY VERSATILE, FIRST COURSE TO LAST

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Ingredients

Yield:About 3 cups
  • 13- to 3½-pound pumpkin (sugar pumpkin if possible)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

67 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 3 grams protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    Remove the pumpkin stem with a large knife and cut the pumpkin in half lengthwise. Scrape out all the seeds and stringy pulp with a large spoon. Cut each half into 4 to 6 wedges and lay the wedges on a baking sheet.

  3. Step 3

    Cook the pumpkin for approximately 1 hour, flipping the wedges once. The pumpkin flesh should be soft throughout. Remove from oven and let cool at room temperature.

  4. Step 4

    When the wedges are cool enough to handle, remove the flesh from the rind either by using a paring knife or a spoon, whichever you find easier.

  5. Step 5

    Cut the pumpkin flesh into approximately 2-inch chunks and place them in the bowl of a food processor or a blender. Puree until the mixture is extremely smooth.

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Ratings

5 out of 5
29 user ratings
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Private Notes

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Cooking Notes

David Look

Using glass (preferably) or plastic with a lid, it will last up to about a week in the fridge. Using freezer bags or containers, it will last a few months in the freezer: https://neighborfoodblog.com/2014/10/leftover-pumpkin-puree-recipes.html

Ali

What's the best method for preserving the pumpkin puree?

David Look

Using glass (preferably) or plastic with a lid, it will last up to about a week in the fridge. Using freezer bags or containers, it will last a few months in the freezer: https://neighborfoodblog.com/2014/10/leftover-pumpkin-puree-recipes.html

Alexandra

Did anyone out there try to preserve the pumpkin puree? My freezer is overflowing (again) with diced pumkins. I found instructions to use the "classic" method in a mason jar, with a glass lid and a rubber seal, boiled for 90-120 minutes at 100 °C. But some posts say, it doesn't keep well. Any experiences? Thanks!

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