Oct 09 2009
How to Make Pumpkin Puree
It is hard to beat fresh. Pumpkins are easy to grow and freeze or can very well. 1 3/4 cups of pumpkin puree equals one 15 oz can of pumpkin.
Directions
1. I use sugar pumpkins – they are on the small side so I cut them in half. If you are using a larger pumpkin you will want to at least cut it into quarters depending on the size. Remove the seeds.
2. Lay the pumpkin pieces flesh side down in a shallow baking pan. Add just enough water to cover the bottom of the pan.
3. Bake at 375 degrees till tender. About ½ hour to 45 minutes. When a fork penetrates though the skin into the pumpkin flesh easily it is done.
4. Scoop the pumpkin flesh out with a large spoon while the pumpkin is still warm.
5. Process the pumpkin flesh though a blender to create the puree.
6. Can or freeze-your choice.
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Thank you sooo much for posting this!!! I almost bought a baking pumpkin the other day but the fear of not knowing how to make pumpkin puree made me not buy it. Now I can buy it and make my own! Yeah!!! (I can’t grow pumpkins to save my life…I can barely keep my spider plant alive LOL : )
Thanks for the great post! I like my pumpkin puree a little thicker, so I’ll set it in a sieve over a bowl and allow to drain off the excess liquid in the fridge for a few hours.
[...] in half. If you have your own pumpkin from the garden you can easily make your own pumpkin puree. How to Make Pumpkin Puree [...]
Simply fabulous! Thank you for sharing the recipe. I was thinking how am I going to use a large pumpkin given by a neighbor… I mean really, really large