EASY PUMPKIN PUREE FROM SCRATCH
Provided by: Adam and Joanne Gallagher
Total time: 1 hours 0 minutes
Prep time: 10 minutes
Cook time: 50 minutes
Yield: Makes 5 to 6 cups pumpkin puree
|1 small baking pumpkin, 4 to 6 pounds|
|Fine sea salt, optional|
- Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Rinse and pat dry the pumpkin. Cut the squash from stem to end, but don’t try to cut through the stem (it’s too tough). When you’ve cut through the pumpkin, just pull each half apart. We do this in two parts. Cut one side from the stem down to the bottom of the pumpkin. Remove the knife, rotate the pumpkin to the opposite side then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.
- Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt then place cut-side-down onto the baking sheet. Bake until the pumpkin can easily be pierced with a knife in several places and the flesh is pulling away from the skin, 45 to 60 minutes.
- Cool until you can safely handle the halves then scoop out the soft flesh into a food processor — depending on how large the pumpkin is, you may need to do this in two batches. Process until very smooth, 3 to 5 minutes.
ServingSize 1 cup, Calories 49, ProteinContent 2 g, CarbohydrateContent 12 g, FiberContent 3 g, SugarContent 2 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg
BEST PUMPKIN PUREE RECIPE – HOW TO MAKE HOMEMADE PUMPKIN …
Provided by: THEPIONEERWOMAN.COM
Categories: Thanksgiving,baking,comfort food,dessert,snack
Total time: 1 hours 30 minutes
Prep time: 45 minutes
Cook time: 45 minutes
Yield: 6 servings
|2 whole small pumpkins|
- Select a couple of small size pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. You don’t have to be too thorough with this.
- Place all the seeds into a bowl (you can roast them later and make pepitas). Repeat until all the pumpkin pieces are largely free of seeds and pulp.
- Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350° oven for 45 minutes, or until pumpkin is fork-tender. They should be nice and light golden brown when done.
- Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.
- Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.)
- Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.
- You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use.
- To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.