Pumpkin Purée

    Pumpkin Purée

    13saves
    1hour30min


    167 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.

    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.

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    Reviews (4)

    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

    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

    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

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