PUMPKIN PUREE
This is a simple method for preparing pureed pumpkin. The pumpkin may be stored in the freezer for later usage in pies, muffins, etc.
Provided by SYMKA
Categories Side Dish Vegetables Squash
Time 1h30m
Yield 5
Number Of Ingredients 1
Steps:
- 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.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 47.2 g, Fat 0.7 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 0.4 g, Sodium 7.3 mg, Sugar 9.9 g
FRESH PUMPKIN PURéE
Categories Condiment/Spread Sauce Side Bake Pumpkin Fall Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/4 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Brush flesh sides of pumpkin wedges with butter. Arrange, flesh side down, in a large roasting pan and cover pan tightly with foil. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove foil and cool pumpkin in pan until it can be handled.
- Discard any liquid that may have accumulated and scoop out pumpkin flesh, then purée pulp in batches in a food processor. Transfer to a large sieve or colander lined with several layers of cheesecloth set over a large bowl. Drain purée, chilled, its surface covered with plastic wrap, 8 hours or overnight.
FRESH PUMPKIN PURéE
Categories Blender Side Bake Thanksgiving Low Cal Low Sodium Low/No Sugar Halloween Pumpkin Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Slice off the stem end of the pumpkin 2 1/2 inches from the top, reserving it, scrape out the seeds and the membranes, reserving the seeds for toasting if desired, and brush the inside of the pumpkin with the butter. Top the pumpkin with the reserved stem end, bake it in a shallow baking pan in the middle of a preheated 375°F. oven for 1 1/2 hours, or until the pulp is tender, and let it cool in the pan until it can be handled. Discard any liquid that may have accumulated in the pumpkin, scoop out the pulp, and in a blender purée it in batches, transferring it as it is puréed to a large sieve or colander lined with overlapping large coffee filters and set over a large bowl. Cover the surface of the purée with plastic wrap and let the purée drain, chilled, overnight.
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5 TRICKS FOR MAKING FRESH PUMPKIN PUREE - FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 4 mins
- Choose the Correct Pumpkin Variety. Surprise, the jack-o-lantern, also known as the carving pumpkin, is not our first pick here. Carving pumpkins are more fibrous and watery than other types of gourds.
- Roast Your Way to Pumpkin Puree. The most common way to make pumpkin puree is to simply roast your pumpkin in the oven, just like Alton Brown. Fire up your oven to 400 degrees, roll up your sleeves and halve the pumpkin with a sharp chef’s knife.
- Or Make Pumpkin Puree in the Instant Pot. If you have an Instant Pot, great news: you can pressure cook an entire pumpkin to make pumpkin puree. Smaller, three- to four-pound pumpkins work best here.
- Use This Trick to Concentrate Pumpkin Flavor. If your pumpkin puree is too watery for your liking, no sweat. Grab a clean linen (preferably one that you don’t mind turning orange), or a double-lined piece of cheese cloth, and drape the cloth over a fine mesh strainer or colander set inside a bowl.
- How to Store Fresh Pumpkin Puree. Before storing your freshly made pumpkin puree, make sure to cool it completely. Then stash it in an airtight container in the fridge for about one week or in the freezer forup to six months.
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