Pumpkin Purée

Pumpkin Purée

12saves
1hour30min


166 people made this

Lots of recipes call for pumpkin puree but it can be hard to find here in Australia. It's easy to make your own and freeze for later use in pies and muffins.

SYMKA

Ingredients
Serves: 5 

  • 1 pumpkin

Directions
Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Preheat oven to 160 degrees C.
  2. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with aluminium foil.
  3. Bake foil side up 1 hour or until tender.
  4. Scrape pumpkin flesh from shell and purée in a blender or food processor. Store in the freezer in freezer bags.

Recently Viewed

Reviews (4)

NRGUPTA
by
6

I found the best way to make pumpkin puree is to cut the pumpkin into small chunks, cover them with water, and simmer them for about 30 minutes until tender. - 29 Sep 2008

FROGGYOGA
by
2

Simple, easy instructions for the first time pumpkin pureer, a trick to this is too not let the pumpkin get cold before scooping out the pumpkin meat..once its cold it gets hard to do. - 29 Sep 2008

dianna
by
1

Thanks for this basic recipie. In Germany cooking and baking with pumpkin is not very common, so I was thankful to find this. Now I can try out recipies calling for pumpkin puree. - 29 Sep 2008

Write a review

Click on stars to rate