- Preheat oven to 375 degrees F. Cut pumpkins in 5x5-inch pieces. Remove seeds and strings. Arrange pieces in single layer, skin side up, in foil-lined baking pan.
- Bake, covered, 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in blender or food processor.
- Cover and blend or process until smooth. Transfer to freezer bags. Store in refrigerator up to 3 days, or freeze up to 6 months. Thaw in refrigerator to use. Makes 5 cups puree.
From the Test Kitchen
2-1/2 lb. pie pumpkin = 1-3/4 cups puree
3-1/2 lb. pie pumpkin = 2-1/2 cups puree
6 lb. carving pumpkin = 2-3/4 cups puree
Nutrition Facts (Pumpkin Puree)
- Per serving:
- 58 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 mg chol. ,
- 2 mg sodium ,
- 14 g carb. ,
- 1 g fiber ,
- 2 g pro.