Fresh Pumpkin Puree How to Make it Instructions and Recipes

Monday, October 25, 2010
Roasted fresh pumpkin puree can be used in any recipe that calls for pumpkin puree.

This is the easiest way to cook that leftover Halloween pumpkin or sugar pie pumpkin to use the festive holiday vegetable.

This can be served as a savory side dish, used to make sweet pasta dough, or even used as baby food for the little ones.

The pumpkin puree also freezes well, so if you have a large pumpkin just fill freezer bags to the quantity your recipe calls for and freeze it for later.












Fresh Pumpkin Uses and Tips




  • Baby food
  • Any recipe that calls for fresh pumpkin
  • Use as a side dish
  • Perfect for baking
  • Easily freezes in freezer bags
  • Roast on parchment paper or foil



How To Roast Pumpkin Easily




You will need about a 4 lb fresh sugar pie pumpkin to make 1 1/2 cups of pureed pumpkin, its so easy.

Buy the pumpkin put them in the oven and bake them as followed on the directions, there is always a label to tell you how to cook them however here are the instructions below:

slice in half, scoop out seeds (set seed aside or on another cookie sheet)

Place pulp side down on a greased cookie sheet.

Preheat the to 375 degrees.

Roast pumpkin for around 1 hour and a half and place a fork into the skin to see if it easily goes through, cook longer if it's not super soft.

When cool, take a spoon and the insides of the pumpkins will scoop easily.

Mash by hand or for smooth puree put in a food processor just a few seconds.

It won't take long at all and the taste of fresh pumpkin is the best flavor roasted and so sweet.

Of course, you can also try my Slow Cooker Method which is super simple for sugar pie smaller pumpkins.

That's it your ready to make any recipe you like with freshly roasted pumpkin and check out my recipes below.




Pumpkin Pie
Pumpkin Zucchini Spice Bars
Amaretto Pumpkin Cheesecake
Oatmeal Pumpkin Bars
Italian Seasoned Pumpkin Seeds

8 comments

  1. I love pumpkin and pumpkin cakes even if I never made them. Thanks for the tips on how to make mashed. Bye bye, have a great week

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  2. thanks for sharing,have a beutiful monday!

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  3. Definitely it will be on to do list.
    I love pumpkins

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  4. Excellent! Thanks for the tips! My friend could have used this years ago. She made a pumpkin pie with the strings and seeds, no pulp. She threw the pulp in the garbage. Then she called me over to tell her what was wrong with her pie! LOL!!!

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  5. Love the tips! I have some pumpkins waiting to be pureed and I will go by your tips :)

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  6. Pumpkin puree is lovely and has so many uses in the kitchen.

    Bravo!

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  7. I flunked making pumpkin puree. I have never been able to do it. I do eat the seeds! You make it look easy. You have untold talents.

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  8. I'm so glad you posted those directions. I was sitting on the plane the other day wondering about roasting my own pumpkins but was going back and forth regarding what size and whether size makes a difference to the taste of the roasted pulp.
    I've GOT to try this, this year.

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Thank you so much for your kind words and questions, I will try and reply to each of them. If you need help right away, contact me on Facebook or my email @pegasuslegend24@gmail.com