Pumpkin Puree
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 13½-pound pumpkin, cleaned and cut into 8 chunks
Nutritional analysis per serving (4 servings)
72 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 3 grams protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To bake, place the pumpkin in a roasting pan and pour water in the pan to make a depth of ¼ inch. Cover with foil and bake until soft, about 45 minutes to 1 hour. To steam, place pumpkin in a steamer and steam until soft, checking the water level to make sure it doesn't evaporate, about 1 hour.
- Step 2
When cool enough to handle, scrape the flesh from the skin and place in a food processor. Puree until smooth. Use immediately or store in airtight containers in the refrigerator or freezer.
Private Notes
Comments
Ummm...there is no oven temperature. I had to look elsewhere to find one.
Allowing this to strain overnight in a colander lined w/ cheesecloth (or paper towels) will give a lovely added density and mouth feel to your pumpkin baked goods and pies.
There sure isn't, is there? Bryan Miller's, the other recipe on NYT, says 350.
Allowing this to strain overnight in a colander lined w/ cheesecloth (or paper towels) will give a lovely added density and mouth feel to your pumpkin baked goods and pies.
Ummm...there is no oven temperature. I had to look elsewhere to find one.
There sure isn't, is there? Bryan Miller's, the other recipe on NYT, says 350.