Ingredients
Method
- PREPARATION
- Wash and dry the outside of the pumpkins.
- Cut off the stems; then, cut the pumpkins in half from top to bottom.
- Scoop out all the seeds and strings.
- Cut the pumpkin pieces in half once more to create quarters.
- Place the pieces on a baking sheet, face down and bake at 350 degrees for 45 minutes to an hour (or until the flesh is soft and scoopable).
- Allow the pumpkins to cool 10 minutes. Then, scoop out the cooked pulp and discard the skins.
- Puree the pulp in a food processor or blender until smooth (an immersion blender works great for this).
- Put the puree in a cheesecloth-lined colander over a bowl, and refrigerate overnight (This will allow excess water to drain from the pumpkin, so that the puree isn't overly watery).
- Use your pumpkin puree right away, store it in the refrigerator for use within the next week or freeze it for use within the next year.
Notes
Tips:
1. If an ice cream scoop is not available try using a flat canning lid to scrape seeds and strings out. I use one in place of a scoop as it cuts strings and scrapes the interior even better. I use for winter squash as well
2. Save the seeds from your pumpkins, and toast them for a tasty snack
3. Snatch up reduced-price pumpkins after Halloween, and make a year's worth of pumpkin puree
4. If you decide to freeze your puree, consider freezing it in pint freezer jars, so you'll have the perfect replacement for those store-bought cans.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 45 |
| % Daily Value* | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 2g | 9% |
| Total Sugars 5g | |
| Protein 2g | |
| Vitamin C 11mg | 53% |
| Calcium 34mg | 3% |
| Iron 1mg | 7% |
| Potassium 522mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |