Best Pumpkin Puree Recipes

PUMPKIN PUREE

Steps:

• Heat the oven to 400 degrees F.
• Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
• Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
• Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

PUMPKIN PUREE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
• Bake in the preheated oven, foil side up, 1 hour, or until tender.
• Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.

CREAMY PUMPKIN SOUP WITH CANNED PUMPKIN PUREE

Steps:

• Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
• Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.

SWEET POTATO, PUMPKIN AND APPLE PUREE

Steps:

• Preheat the oven to 400 degrees. Scrub sweet potatoes, and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil, lightly oil the foil, and place the potatoes, pumpkin (cut side down) and apples on top. Bake the pumpkin and apples for 30 to 40 minutes, until a knife can easily be inserted right to the core of the apples (it's fine if the skin pops off the apples, or if they collapse) and the pumpkin is soft. Remove the pumpkin and apples from the oven. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 15 minutes or longer, depending on the size. Remove from the heat, and allow to cool until you can handle them easily.
• Turn the oven down to 350 degrees. Remove the skins from the potatoes and pumpkin. Peel and core the apples, and scrape off any apple flesh that adheres to the skin. Chop everything coarsely, and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients, and blend well. Transfer to a lightly buttered 2-quart baking dish.
• Heat the puree in the 350-degree oven for 20 minutes, or until steaming. Serve hot.

SUGAR PUMPKIN PUREE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Arrange pumpkin pieces on a baking sheet.
• Bake in the preheated oven until pumpkin meat is tender, about 1 hour.
• Scrape pumpkin meat from the peel and transfer meat to a blender; blend until smooth.

PUMPKIN PURéE

Steps:

• To steam the pumpkin, peel and seed it, then cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 mins. Test with the point of a knife and cook for a further 5 mins if not cooked through. Mash and leave to cool. Alternatively, to microwave the pumpkin, cut it in half (no need to peel it or cut out the seeds) and sit cut-side up in the microwave. Cook for 20 mins, then check the flesh is soft by poking it with a fork. Keep cooking if you'd like it softer. Scoop the flesh into a bowl, then mash and leave to cool.

FRESH PUMPKIN PUREE

Steps:

• Preheat oven to 350°F.
• Line one baking sheet with foil and set aside.
• Line another baking sheet with paper towels and set aside.
• Rinse dirt off the outside of the pumpkins and pat dry with a clean towel.
• Cut pumpkins in half, vertically, with a large knife.
• Scoop out seeds and pulp from each pumpkin half with a large spoon, separating the seeds and the pulp.
• Discard pulp and save the seeds for another use if desired.
• If saving the seeds, wash them thoroughly and spread them onto the baking sheet lined with paper towels and allow to dry. ( I bake them later for a snack).
• Place pumpkin halves cut side down onto the foil lined baking sheet.
• Bake for 1 - 1 1/2 hours, or until flesh is tender.
• Cool the pumpkin halves until they are cool enough to handle.
• Scoop out pumpkin flesh and place it in a food processor.
• Puree flesh until smooth.
• Line a strainer with either cheesecloth or coffee filters.
• Pour puree into the strainer.
• Place strainer on top of a bowl large enough to catch the juices and place both in the refrigerator for 4 hours.
• Discard the juices in the bowl and use the puree for pies, biscuits, pumpkin cinnamon rolls, dog treats and more!

PUMPKIN PUREE FOR PUMPKIN PECAN-PRALINE PIE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Cut pumpkins in half crosswise; scoop out seeds and discard. Place pumpkin halves, flesh side down, on prepared baking sheets. Transfer to oven and roast until easily pierced with a knife, about 1 hour. Let cool slightly.
• When pumpkins are cool enough to handle, scoop out flesh from skin; discard skin. Place pumpkin flesh in the bowl of a food processor; process until smooth.
• Place pumpkin puree in a mesh strainer set over a large bowl. Transfer strainer and bowl to refrigerator; let drain overnight. Discard liquid. Use pumpkin puree immediately, or store in an airtight container refrigerated, up to 2 days, or frozen up to one month.

SUGAR-PUMPKIN PUREE

Steps:

• Set a steamer basket in a saucepan filled with 1 inch water. Cover; bring to a boil. Add pumpkin. Cover; cook until very tender, about 15 minutes. Puree in a food processor until smooth.

PUMPKIN POTATO PUREE

Steps:

• Peel potatoes and cut into 1-inch pieces, then put in a 3-quart saucepan with 2 teaspoon salt and enough cold water to cover by 1 inch. Simmer, uncovered, until tender, about 15 minutes.
• Drain potatoes, then return to pot. Add butter and mash with a potato masher. Stir in pumpkin, warm milk, cheese, sage, vinegar, nutmeg, and 1/4 teaspoon each of salt and pepper.

HOMEMADE PUMPKIN PUREE- STEAMED OR BOILED

Steps:

• Thoroughly wash the outside of the pumpkin.
• Remove the stem and fibrous material around the stem and the bottom of the pumpkin.
• Cube the pumpkin into large pieces.
• Place in a large pot with just enough water to steam the pumpkin.
• Boil for about 30 minutes or until both the pumpkin and the pumpkin skin are tender.
• Blend the steamed pumpkin, with the skin, in a blender set on puree until smooth.
• You can freeze for months or store in a refrigerator a couple of days prior to use in any recipe calling for pumpkin puree.
• Servings and yield depend on the size of the pumpkin and what recipes the puree is used inches.

HOMEMADE PUMPKIN PUREE IN THE MICROWAVE

Steps:

• Cut stem off of pumpkin to create a hole using a good, strong knife, as cutting through a pumpkin can be tricky. Scoop and scrape pulp and seeds out of pumpkin, saving seeds to roast later. Cut pumpkin in quarters. Cut quarters in 1/2 again.
• Place pumpkin pieces in a microwave-safe bowl. Cover tightly with plastic wrap, tight enough to not let any steam or moisture escape during cooking time.
• Microwave for 7 minutes, checking seal of plastic wrap halfway through cooking time to ensure no moisture is not escaping. Continue cooking in the microwave for another 8 minutes. Remove plastic wrap by pulling wrap furthest from you back towards you, allowing hot steam to escape away from you. Let cool for 10 minutes.
• Peel skin from pumpkin using your fingers.
• Puree peeled pumpkin using a food processor, hand masher, or a potato ricer.

INSTANT POT® PUMPKIN PUREE

Steps:

• Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside.
• Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.
• Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes.
• Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.

FRESH PUMPKIN PURéE

Steps:

• Preheat oven to 400°F.
• Brush flesh sides of pumpkin wedges with butter. Arrange, flesh side down, in a large roasting pan and cover pan tightly with foil. Bake, turning pieces after 1 hour, until flesh is very tender when pierced with a fork, about 2 hours. Remove foil and cool pumpkin in pan until it can be handled.
• Discard any liquid that may have accumulated and scoop out pumpkin flesh, then purée pulp in batches in a food processor. Transfer to a large sieve or colander lined with several layers of cheesecloth set over a large bowl. Drain purée, chilled, its surface covered with plastic wrap, 8 hours or overnight.

PUMPKIN PUREE IN THE CROCK-POT

Steps:

• Wash the pumpkin. Remove the stem if it has one. Cut the pumpkin in half and scoop out the seeds and pulp. I like to use an ice cream scoop or a melon baller for getting the stringy pulp out.
• Cut pumpkin into pieces, place in slow cooker and cook on low for 4-6 hours or until skin is soft and easy to piece with a fork.
• Puree in a blender or food processor. At this step you MAY need one tablespoon of water if doing it in the blender, but I don't recommend watering it down (this could make your pies watery), just do smaller batches if it sticks in your blender.
• Freeze or use within one week for pies, breads, cookies or your favorite pumpkin recipe.
• Note: I leave the skin on and puree it with the flesh. I remove any blemishes or dirty parts on the skin before cooking. It adds nutrients, a lovely color and does not alter the taste as far as I can tell.
• Note: Size and number of pumpkins will depend the size of your slow cooker. The smaller the pumpkin the sweeter it will be, I like to use the small pie pumpkins (they are about 6 inches) and I can fit two in my 5 qt crock. I get about 3 cups of puree from one small pie pumpkin.

FRESH PUMPKIN (CANNED, PUREE, FROZEN)

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.

PRALINE BASKETS WITH PUMPKIN PUREE

Steps:

• Prepare the praline baskets and set aside.
• Soften the gelatin in the lemon juice and set aside.
• Beat the egg yolks with half of the sugar until the mixture is light and lemon-colored. Add the pumpkin puree, ginger, cinnamon, nutmeg, salt and orange juice. Blend well. Place the mixture over simmering water and cook, stirring, until it is thickened.
• Scrape the gelatin into the hot mixture and stir to blend. Let stand until cool but not stiff. Fold in the remaining sugar.
• Beat the egg whites until they are stiff and fold them in. Whip the cream until stiff and fold it in. Chill until set. Serve in the praline baskets.

EASY PUMPKIN PUREE

Steps:

• 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.

PUMPKIN PUREE

Steps:

• *Cut the skin off the pumpkin.
• *Cut pumpkin into 1 or 2 inch cubes.
• *Place in casserole.
• Cook in 350°F degree oven for one hour.
• Pumpkin is done when it is soft and "mushy" when pressed with a fork.
• With hand blender or food processor, blend until smooth.
• To remove excess liquid, place pureed pumpkin in strainer or cheese cloth and allow to drip overnight.
• Use right away or freeze in small amounts to be used in cooking and backing.
• *Cover large slices of pumpkin (with skin) in tin foil place on cookie sheet and after baking scrape the fruit from the skin and follow instructions for puree.

ALTON BROWN'S PUMPKIN PUREE

Steps:

• Heat oven to 400 degrees. Cut the pumpkin in half top to bottom. Scoop out seeds and fibers. sprinkle with salt, and place flesh side down on parchment paper. Roast 30-40 minutes. Done when a paring knife easily goes into the flesh. Test multiple locations. Better to be over done than underdone. Cool thoroughly. Scoop out flesh, put in food processor for 3-4 minutes. Store in fridge for 1 week tops, or freeze for 3 months. Use as pie filling, or ravioli filling.