pumpkin puree recipe

Pumpkin Pie Bars

Cooking spray

c. all-purpose flour

c. (3 sticks) butter, cut into 1/2" pieces, softened

c. sugar

kosher salt

c. pumpkin purée

heavy cream

brown sugar

eggs,

tbsp. all-purpose flour

cinnamon,

nutmeg

ginger

pure vanilla extract

c. whipped topping,

What's your favorite Thanksgiving dessert?

Made this and it was delish! A big hit with everyone!

Made this and everyone in my family gave rave reviews and it’s very easy to make!

https://streaming.hearstdigitalstudios.com/7b0677e2-a187-4bfb-b6d4-efbe60c14482/video_rover_16x9_1080p_hd_1600983422_65254.mp4

Pumpkin Banana Bread Is Unbelievably Delicious

Extra moist and fluffy pumpkin muffins recipe. This pumpkin spice muffin is incredibly delicious.

Pumpkin Muffins Recipe 

all-purpose flour

pumpkin puree

granulated sugar

eggs (room temperature)

baking soda

salt

pumpkin pie spice

vegetable oil

vanilla

Start by preheating your oven to 350 degrees....

Start by preheating your oven to 350 degrees. Then line your muffin pan with liners.

In a stand mixer whip up your pumpkin...

In a stand mixer whip up your pumpkin puree, both sugars eggs, oil, vanilla until creamy texture.

Grab a separate bowl and add in your...

Grab a separate bowl and add in your flour, salt, baking soda, and mix.

Then slowly pour the dry into the wet...

Then slowly pour the dry into the wet until blended.

Pour your pumpkin batter into each muffin liner....

Pour your pumpkin batter into each muffin liner. Fill about 3/4 full.

Bake 18-22 minutes or until you can stick...

Bake 18-22 minutes or until you can stick toothpick in and it comes out clean.

EASY step-by-step instructions on how to make pumpkin puree from fresh pumpkins! You can use any type of pumpkin to make homemade puree using a food processor or food strainer.

Pumpkin Puree Recipe

Preheat oven to 325 degrees F.

Cut the pumpkin in half.  Scoop the guts and seeds out.  Disregard the guts, save the seeds to make roasted pumpkin seeds later on if you&#039;d like. Put pumpkin face down in a shallow baking pan.  Fill pan with 1/4 inch water.

Bake for 1 hour.  Remove from oven and allow to cool to touch. Cut the skin away from pumpkin, it should almost pull right off.  Disregard skin. Cut pumpkin into chunks.

Place in food processor or blender and pulse until smooth.  Use in recipes or freeze for later usage.

How to Make With Food Processor or Blender

Cut the pumpkin in half. Put pumpkin face down in a shallow baking pan.  Fill pan with 1/4 inch water. Bake for 1 hour.  Let cool.

Cut the skin away from pumpkin, it should almost pull right off.  Disregard skin. Cut pumpkin into chunks.

Run pumpkin through food strainer a couple of times, making sure to get all the pumpkin.  What you&#039;re left with is incredibly smooth pumpkin puree!  Out the other side will come all the seeds and strings that you can compost or use the seeds for roasting later on.

Use for recipes or freeze for later usage.

How to Make With Food Strainer

https://embed.mediavine.com/videos/sn7mid4ydxmjxatlbpxa

EASY step-by-step instructions on how to make pumpkin puree from fresh pumpkins! Any type of pumpkin works and pumpkin puree can be used in cooking and baking year round! Use this pumpkin puree recipe for pumpkin cookies, pies, cakes, pancakes and more!

It&#39;s easy to make your own Pumpkin Puree from pure pumpkin, that&#39;s much superior to the canned stuff. Freeze it for use in any recipe!

Pumpkin Puree

5-8 lbs sugar pie pumpkin (about

Preheat the oven to 375 degrees F.

Wash the pumpkins. Line a sheet pan with parchment paper or a baking mat.

Cut the stem off the pumpkin, then cut the pumpkin in half, lengthwise.

Use a large spoon to scrape the seeds from inside the pumpkin (discard them or roast them for a delicious snack!)

Place the pumpkin halves, cut side down, on the baking sheet. Bake for about 35-45 minutes or until the pumpkin is tender when pierced with a fork.

Scoop the cooked flesh out of the shells and place it in a food processor or blender. Blend just until smooth. Add a tablespoon or two of water, if needed. (and a drop or two of orange food coloring, if you want it to look more orange).

Use in place of “canned pumpkin” in any recipe.

https://content.jwplatform.com/videos/SUFIhAKF.mp4

It’s easy to make your own Pumpkin Puree from pure pumpkin, that’s much superior to the canned stuff. Freeze it for use in any recipe!

This homemade Pumpkin Puree recipe can be used for anything that calls for canned pumpkin, and it is completely free of any artificial ingredients. Make a big batch of your own pumpkin puree to use anytime. I share three ways to make homemade pumpkin puree from scratch. I show the pan cooked version and oven roasted pumpkin puree and the Instant Pot method.

Pumpkin Puree Recipe (3 Easy Ways)

pumpkin (- any edible variety)

water

pumpkin

You can choose any amount of pumpkin you need. Peel and chop them in 1 to 1.5 inch cubes. Remove the pith and seeds. I have used 250 grams pumpkin in the photos above.

In a pan, add the pumpkin and enough water to just cover the pumpkins.

Simmer with or without lid until the pumpkins have softened and cooked well. Drain using a colander and let the cooked pumpkin cubes cool to room temperature. This will prevent steam building up in your blender, which can be risky.

Add the cooled pumpkin cubes in a blender. Tip: No blender? No problem! You can opt to mash the pumpkins with a potato masher or immersion blender or feed them through a food mill. Processing them in a food processor will also work.

Blend till smooth or chunky (whatever your preference) without adding any water. Store in the refrigerator for a week or freeze for about 2 to 3 months. 

Pan Cooking Method

Preheat oven for 10 minutes at 180 degrees (about 360 degrees Fahrenheit).

Cube 500 grams pumpkin (or any quantity of pumpkin you want) and place them on a baking tray lined with parchment. You can also cut a small to medium-sized pumpkin into equal halves or quarter it. Place them cut side down on the parchment covered baking tray or baking sheet pan.

You can remove the peels prior to baking if you want. Do remove the pith and seeds.

Bake for 40 to 45 minutes at 180 degrees Celsius (360 degrees Fahrenheit) in the preheated oven. 

Roast pumpkin till fork tender. 

Cool and peel off the skins. Add to a blender. 

Blend to a smooth puree without adding any water. 

Place the roasted pumpkin puree in a bowl or container.

Cover tightly and refrigerate for up to a week or freeze for up to three months. Use the homemade pumpkin puree in any recipe. You can even use it as a substitute in any recipe that calls for canned pumpkin puree.

Oven Roasting Method

For the Instant Pot method, you are going to steam peeled and chopped pumpkin in a steamer pan. Remove the pith and seeds as well. Add 1 to 1.25 cups water in the steel insert.

Place a trivet and then place the steamer pan with pumpkin cubes on the trivet or stand.

Secure the Instant Pot lid, then set to Manual/Pressure Cook on high for 5 to 6 minutes.

Do a quick pressure release, being careful not to burn yourself with steam escaping from the valve.

Strain and let the pumpkin cubes cool. Then blend until smooth.

Instant Pot Method

An easy 1-ingredient recipe to make homemade pumpkin puree for baking.

How To Make Pumpkin Puree

Water ((optional - to thin out the puree))

Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper. Set aside.

Choose a winter squash pumpkin, read my post above for the best pumpkin varieties for pumpkin puree.

Cut the pumpkin into half-moons, then scoop out the pumpkin seeds. Look at my pictures above in this post for visual help on cutting the pumpkin pieces into the perfect size. Discard the seeds.

Place the pieces of pumpkin on the sheet pan, flesh up.

Bake on the center rack of the oven for 50 -60 minutes or until you can easily insert a fork into the pumpkin flesh.

Remove from the oven and cool down before handling.

Scoop out the pumpkin flesh with a spoon and place the flesh in a food processor with the S blade attachment. Discard the pumpkin skin.

Blend the pumpkin flesh at high speed, stopping the food processor often to scrape down the sides of the bowl. Repeat blending/scraping the sides until all the pumpkin flesh turns into a smooth, creamy puree.

Store the pumpkin puree in an airtight container in the fridge for up to 4 days or freeze and thaw the day before using.

Note: if you don&#39;t want to roast the pumpkin, follow my instructions above in this post about steaming or boiling pumpkin. However, these two options are not recommended if making pumpkin puree for baking.

Storage

I've been doing this for about 7 years.  I freeze and then use to make pumpkin bread. I put 2 cups of the puree into Ziploc bags, which is what the recipe calls for. I also use the  jarrah dale, much better.

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Top 6 pumpkin puree recipe recipes from across the web

The most viewed pumpkin puree recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Pie Bars

Pumpkin Muffins Recipe

Pumpkin Puree Recipe

Pumpkin Puree

Pumpkin Puree Recipe (3 Easy Ways)

How To Make Pumpkin Puree

The most viewed pumpkin puree recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine