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Pumpkin Puree

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“Unlike the store bought pumpkin, this homemade puree has a bright colour, soft texture and natural aroma. Aside from being a GREAT baby food, pumpkin puree is the main ingredient for our favorite Pumpkin and Fall recipes; soup, muffins, cookies and the list goes on.”
READY IN:
2hrs
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

  • 1 medium pumpkin
  • cheesecloth (optional)

Directions

  1. *Cut the skin off the pumpkin.
  2. *Cut pumpkin into 1 or 2 inch cubes.
  3. *Place in casserole.
  4. Cook in 350°F degree oven for one hour.
  5. Pumpkin is done when it is soft and "mushy" when pressed with a fork.
  6. With hand blender or food processor, blend until smooth.
  7. To remove excess liquid, place pureed pumpkin in strainer or cheese cloth and allow to drip overnight.
  8. Use right away or freeze in small amounts to be used in cooking and backing.
  9. *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.

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