Tag: homemade pumpkin puree

Homemade Pumpkin Puree


Homemade Pumpkin Puree is a simply delicious must have for any authentic seasonal recipe that is tasty to the last bite. This very easy to make selection is perfect in cupcakes, pies, cakes, pastries, cheesecakes, etc.. This will keep roughly one week when refrigerated but up to 6 months if frozen for later use. Smooth and delicious will be the pumpkin flavored theme using this time tested approach to one of Falls recurring pleasures. I personally prefer this method over some of the others and highly recommend giving it a try.

Watch the video and follow the instructions below to have this delicious Pumpkin Puree ready to go. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Enjoy this season with your very own made form scratch pumpkin puree that is full of natural flavor and smooth delicious textures.. Thanks for visiting and see you again soon

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Clean, and dry the pumpkin. Remove stem and slit the pumpkin in half (make sure it’s on a flat surface).

Discard seeds (or you can save the seeds for later use).

Place the fleshy side down on the baking sheet. Preheat the oven to 400°F.

Bake for 45 minutes. Remove pumpkin and let rest for 1 hour at room temperature.

Remove the skin.

Transfer the flesh to a bowl.

Using a handheld blender or regular blender

Blend until smooth.

For storage:

Place pumpkin puree in an air tight container.

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Homemade Pumpkin Puree

Homemade Pumpkin Puree is a simply delicious must have for any authentic seasonal recipe.
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Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Baked Goods
Cuisine American
Servings 5 cups
Calories

Ingredients
  

  • 1 4-6 lbs baking pumpkin

Instructions
 

  • Preheat the oven to 400°F.
  • Clean, and dry the pumpkin. Remove stem and slit the pumpkin in half (make sure it's on a flat surface). Discard seeds (or you can save the seeds for later use).
  • Place the fleshy side down on the baking sheet. Bake for 45 minutes. Remove pumpkin and let rest for 1 hour at room temperature.
  • Remove the skin. Transfer the flesh to a bowl. Using a handheld blender or regular blender, blend until smooth.
  • For storage: Place pumpkin puree in an air tight container.

Refrigerate up to 1 week or freeze up to 6 months.

    Video

    Keyword best pumpkin puree, homemade pumpkin puree, homemade pumpkin puree recipe, quick and easy pumpkin puree
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    More Condiment Recipes

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    Instant Pot Pumpkin Puree

    Homemade Instant Pot Pumpkin Puree tastes fantastically fresh, is simple to make and you’ll never want to buy or eat from a can again.

    Traditionally, the oven baked pumpkin puree takes much longer to prepare, but if you use a pressure cooker, it will cut the time by half if not more. Follow this easy recipe and you will have fresh pumpkin puree for those Holiday meals that will solidify your place as the cook of the family.

    Cut the a circle around the stem and discard.

    Scoop out seeds.

    You can save the seeds or discard them.

    Place the trivet in the cooker. Add water and place the pumpkin in the cooker.

    Cooked pumpkin.

    Scoop out the pumpkin flesh and place in a bowl.

    Use a handle or regular blender and puree until smooth.

    Place a mesh strainer over a bowl with a coffee filter or cheesecloth inside. Place the smooth puree to the filtered strainer and drain out all the excess liquid.

    Homemade Instant pot pumpkin puree.

    Instant Pot Pumpkin Puree

    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Side Dish
    Cuisine American
    Servings 0 cups
    Calories

    Equipment

    • Pressure Cooker / Instant Pot

    Ingredients
      

    • 1 sugar/pie pumpkin 3-4 pounds
    • 1 ½ cup water

    Instructions
     

    • Wash and clean the pumpkin. Pat dry with a paper towel.
    • Cut the top in a circle and discard stem. Scoop out seeds (you can save the seeds or discard them).
    • Place the trivet in the cooker. Add water and place the pumpkin in the cooker.
    • Put the lid on and pressure cook on high for 25 mintues, then natural release.
    • Carefully transfer the hot pumpkin to a plate or bowl. Let stand until cool to the touch.
    • Scoop out the pumpkin flesh and place in a bowl.
    • Use a handle or regular blender to puree until smooth.
    • Using a separate bowl: place a mesh strainer over the bowl with an inserted coffee filter or cheesecloth. Place the smooth puree in the filtered strainer and drain out all the excess liquid. Allow about an hour to properly drain.
    • Cover with air tight container and refrigerate up to a week or freeze up to six months.
    Keyword easy pressure cook pumpkin puree, homemade pumpkin puree, Instant pot pumpkin puree, quick and easy pumpkin puree
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Instant Pot

    EatFoodlicious4 Comments