Homemade Pumpkin Puree

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    Homemade Pumpkin Puree

    Homemade Pumpkin Puree


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    Many American recipes ask for 'canned pumpkin puree' which isn't something we see a lot of in Australia. This is an easy homemade pumpkin puree recipe to substitute for the tinned stuff.

    Makes: 500 g pumpkin puree

    • 1 650g pumpkin
    • 1 cup water

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C.
    2. Cut the pumpkin stem off and discard. Cut into four potions, scoop out the seeds. (Keep the seeds for toasting or other recipes).
    3. Transfer the four pumpkin pieces to a baking tray and cook them for 50 minutes.
    4. Remove from the oven, let cool a few minutes and then scoop out the flesh with a spoon from the skin. The flesh should come off easily.
    5. Put the flesh in a food processor and puree. Add water, a tablespoon at a time, until a smooth puree (it took me 4 tablespoons). Keep refrigerated, or freeze.
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