homemade pumpkin puree (Recipes)

by mrse @, NORTHERN WI, Monday, November 10, 2014, 20:47 (1443 days ago)


1 sugar pumpkin The smaller pumpkins
Nutmeg (optional)
Cinnamon (optional)
Allspice (optional)
Cloves (optional)


Cut a Sugar Pumpkin in half (from stem to root).

Use a large spoon to scoop out the stringy innards and all of the seeds. You can discard the seeds or save them and roast them for a salty snack or salad topper.

Preheat your oven to 400ºF and place the two pumpkin halves cut side down in a pan Cover the pan tightly with foil then place it in the oven for about 1 hour.

Remove the pan from the oven and check to see if the pumpkin is tender by piercing the flesh with a knife. If it’s not tender, return the pumpkin to the oven. If it is tender, use a large spoon to carefully scoop the hot flesh into the bowl of a food processer

Process the pumpkin until it is smooth and creamy, scraping down the sides of the food processor as needed. It’s important not to over-process the purée or it will become too loose.

You can season the puréed pumpkin with nutmeg, cinnamon, allspice and cloves to transform it into pumpkin pie filling or you can leave it plain and use it as desired for all of your holiday cooking and baking needs.

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