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.
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.
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.
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