Pumpkin Puree

No need to buy canned pumpkin -- just make your own! This easy recipe for pumpkin puree will make your pumpkin pie stand out on any table.

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  • Makes: 5 cups puree
  • Prep: 15 mins
  • Cook: 1 hr 375°F

Pumpkin Puree

Directions

  1. 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.
  2. Bake, covered, 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in blender or food processor.
  3. 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

Pumpkin Math:

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

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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.
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