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Recipe Summary
prep: 10 mins
total: 5 hrs
Yield: Yields about 2 cups
pumpkin-puree-med107845.jpg
Ingredients
Ingredient Checklist
1 sugar pumpkin (3 1/2 to 4 pounds)
Cook's Notes
Kept in the freezer, the purée will last for up to 6 months.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 5 hrs
Yield: Yields about 2 cups
pumpkin-puree-med107845.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 5 hrs
Yield: Yields about 2 cups
Recipe Summary
prep: 10 mins
total: 5 hrs
Yield: Yields about 2 cups
prep: 10 mins
total: 5 hrs
prep:
10 mins
total:
5 hrs
Yield: Yields about 2 cups
Yields about 2 cups
pumpkin-puree-med107845.jpg
pumpkin-puree-med107845.jpg
Ingredients
Ingredients
- 1 sugar pumpkin (3 1/2 to 4 pounds)
Directions
Preheat oven to 400 degrees. Snap off the pumpkin’s stem and halve the gourd lengthwise. With a spoon or melon baller, remove seeds and rinse for roasting or discard.
Place pumpkin halves cut-side down on a large rimmed baking sheet. Roast until tender, about 1 hour.
When cool enough to handle, scoop out cooked pumpkin flesh; discard skin. Transfer pumpkin flesh to a food processor; process until smooth.
Set a colander in a large bowl and line with a double-layer of cheesecloth. Place pumpkin puree in cheesecloth. Cover with plastic wrap and place in refrigerator to drain, at least 4 hours, and up to 3 days.
Cook's Notes
Kept in the freezer, the purée will last for up to 6 months.
Cook’s Notes
Kept in the freezer, the purée will last for up to 6 months.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Easy Pumpkin Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Pumpkin Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
