Best Fresh Pumpkin Canned Puree Frozen Recipes
MOM'S FRESH CRANBERRY-PUMPKIN BREAD
Many years ago, I was putting together my first cookbook of memorable recipes. This one was from my mom and remains one of my all-time favorites! Freezes well. Delicious warm or cooled.
Provided by NancyLou
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h25m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
- Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
- Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 7.1 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 188.5 mg, Sugar 26.8 g
FRESH PUMPKIN (CANNED, PUREE, FROZEN)
This is a great way to take a fresh pumpkin and make your own "canned" pumpkin at home. I actually just freeze mine and vacuum seal for long-term storage. Very easy, just takes time. Expecially great if you're worried about preservatives or processed foods. *A 20 pound pumpkin yields about 16 cups of pumpkin puree.
Provided by wyojess
Categories For Large Groups
Time 4h
Yield 16 cups, 16 serving(s)
Number Of Ingredients 2
Steps:
- Wash the outside of your pumpkin. DO NOT POKE HOLES IN THE PUMPKIN, PLACE IN THE OVEN WHOLE! Take your pumpkin and place in a cake pan in the oven at 300* F until it slumps in (will look rather disgusting at this point). For a big pumpkin, this will take about 3-3.5 hours. Smaller pumpkins will take less time.
- After pumpkin has slumped and is very tender to poke with a fork, remove from the oven.
- Allow to cool until it is still very warm, but cool enough to handle.
- Cut the top of the pumpkin off as you would for a jack-o-lantern.
- Scoop out the seeds and "guts" and set aside. Reserve pumpkin juice.
- Start a section at a time and cut your pumpkin into pieces. Scoop the cooked pumpkin off the skin and place in the blender on "puree". Puree until it looks like applesauce. If your puree looks drier than apple sauce, add some of the pumpkin juice from the seeding step until it resembles the right consistency.
- Place in freezer bags (2 cup aliquots work well) and freeze until time to use. I like to freeze mine in vacuum seal bags and then vacuum seal after frozen for longer storage.
Nutrition Facts :
PERFECT PUMPKIN PIE
The one and only! EAGLE BRAND® makes this traditional dessert the perfect ending to a Thanksgiving feast.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 30.5 g, Cholesterol 64 mg, Fat 14.3 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 352.1 mg, Sugar 17.7 g
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