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Pumpkin Puree

October 12, 2013 by Jessica 1 Comment

pumpkin puree

I was SO craving something warm and cozy today since its 50 degrees and rainy outside. So I popped a pumpkin in the oven to roast to make some pumpkin puree early this morning.

First, I washed the pumpkin really well. I love my potato brush for stuff like this. Then,  I quartered the medium sized pumpkin and scraped the seeds and stringy stuff away. You can cut the stem off first if you want, but I didn’t. I put the seeds in a bowl to save for later. Then I put the pumpkin in the oven at 350 degrees F and roasted for about 45 minutes. They weren’t quite as fork tender as I wanted so I put them in for another 10-15 minutes. Then I scraped the meat out and into my food processor bowl. I just got a composter so I’m excited to be able put my scraps in there – in went the pumpkin skins.

To make the puree, I pulsed the food processor a few times and then let it run for about 1 minutes until it was the consistency I wanted.

  • Quartered Pumpkins

  • Seeds and Strings Removed

  • Pumpkins in the Oven

  • Pumpkin Scooped into Food Processor

  • Pureed Pumpkin

    Isn't it pretty
  • Pureed Pumpkin and Skins

Print
Pumpkin Puree

Cook Time: 1 hour

Yield: 2 1/2 cups

Ingredients

1 medium or 2 small pumpkins

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Wash the pumpkin well, I used a potato scrubber to get the dirt and yuck off the side.
  3. Cut the pumpkin into quarters. If you want you can cut the stem part off the top first.
  4. Remove the seeds and stringy parts.
  5. Arrange the pumpkin quarters on a baking sheet and place them in the oven.
  6. Roast the pumpkin for 45 minutes to an hour. The pumpkin should be fork tender when done.
  7. Scrape the pumpkin meat away from the skin and place in a food processor bowl or blender.
  8. Puree pumpkin until creamy and resembles thick applesauce.
  9. Storage - Allow pumpkin to cook completely and put into airtight container or a zip top bag. If using right away, put in the refrigerator until its needed, if not, it freezes well for later.
3.1
https://www.mycleankitchen.com/pumpkin-puree/
2014 (c) My Clean Kitchen

 

Filed Under: Clean Pantry, Holiday Recipes, Recipes, Sweets Tagged With: clean eating, clean eating recipe, how to make pumpkin puree, pumpkin puree recipes, what is pumpkin puree

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  1. Clean Eating Pumpkin Pie and Pie Crust | My Clean Kitchen says:
    November 21, 2013 at 6:58 pm

    […] yesterday by making my pumpkin puree. I roasted the pumpkins, 3 of them, and made the puree using our recipe. I added the pumpkin pie spices to it and blended it well. I also used our pumpkin pie spice […]

    Reply

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