Best 3 Easy Pumpkin Puree Recipes
For those who adore the velvety texture and slightly sweet flavor of pumpkin puree, creating it at home is a rewarding culinary experience. Whether you're seeking a simple recipe for everyday cooking or a specialized method for a special occasion, there are numerous ways to transform fresh pumpkins into a versatile puree that can elevate a variety of dishes. From classic pumpkin pie and comforting soups to flavorful curries and decadent desserts, the possibilities are endless. So, grab your pumpkins, fire up your kitchen tools, and embark on a delightful journey to discover the perfect recipe for your homemade pumpkin puree.
Here are our top 3 tried and tested recipes!
PUMPKIN PUREE
Learn how to make pumpkin puree from scratch using this easy recipe from Food Network.
Provided by Alton Brown
Time 1h57m
Yield 2 to 2 1/2 pounds puree
Number Of Ingredients 2
Steps:
- Heat the oven to 400 degrees F.
- Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
- Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
- Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
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
PUMPKIN PURéE
Try our easy pumpkin purée recipe, then turn this sensational seasonal ingredient into cakes, pancakes and glorious pies. Pumpkin can be steamed over a pan of boiling water or cooked in the microwave
Provided by Lulu Grimes
Time 40m
Number Of Ingredients 1
Steps:
- To steam the pumpkin, peel and seed it, then cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 mins. Test with the point of a knife and cook for a further 5 mins if not cooked through. Mash and leave to cool. Alternatively, to microwave the pumpkin, cut it in half (no need to peel it or cut out the seeds) and sit cut-side up in the microwave. Cook for 20 mins, then check the flesh is soft by poking it with a fork. Keep cooking if you'd like it softer. Scoop the flesh into a bowl, then mash and leave to cool.
Nutrition Facts : Calories 37 calories, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
Tips:
- Choose the right pumpkin: Look for small, round, and firm sugar pumpkins or pie pumpkins.
- Wash the pumpkin thoroughly to remove any dirt or debris.
- Cut the pumpkin in half and scoop out the seeds and pulp.
- Place the pumpkin halves cut-side down on a baking sheet and roast at 400°F (200°C) for 45-60 minutes, or until the flesh is tender.
- Let the pumpkin cool slightly, then scoop out the flesh and puree it in a food processor or blender until smooth.
- Use the pumpkin puree in your favorite recipes, such as pies, soups, breads, and muffins.
- Store the pumpkin puree in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.
Conclusion:
Making pumpkin puree from scratch is a simple and rewarding process that allows you to control the quality and flavor of your ingredients. With just a few simple steps, you can create a delicious and versatile puree that can be used in a variety of recipes. Whether you're using it to make a classic pumpkin pie or a creamy pumpkin soup, homemade pumpkin puree is sure to elevate your dish to the next level. So next time you're in the mood for something pumpkin-y, give this easy recipe a try and taste the difference that fresh, homemade pumpkin puree makes.
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