Best Sugar Pumpkin Puree Recipes
SUGAR PUMPKIN PUREE
Making pumpkin puree is easy and fun. The kids love it, you can make so many varieties of recipes with this puree. The seeds can be roasted as well. Store in the freezer in freezer-safe bags or can and preserve.
Provided by Natasha
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 1
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.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 12.9 g, Fat 0.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 2 mg, Sugar 2.7 g
SUGAR-PUMPKIN PUREE
Use this as a base for pumpkin recipes such as pies, tarts, or our Pumpkin and Pecorino Gratin.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 1
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.
Nutrition Facts : Calories 40 g, Fat 1 g, Fiber 5 g, Protein 2 g
SUGAR PUMPKIN PUREE
Use this puree to make our Pumpkin Patch Cupcakes and Pumpkin Pudding.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees. Using a sharp paring knife, cut several slits in pumpkin, piercing skin all the way through (this will let steam escape). Place in a baking dish; pour about 1 inch water in bottom of dish. Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours.
- Cut off top of pumpkin, and scoop out seeds; discard both. Peel, and discard skin. Place pumpkin in the bowl of a food processor; puree until smooth. Store in an airtight container in the refrigerator up to 2 days or in the freezer up to 1 month.
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