Pumpkin puree is used as a major ingredient in a variety of dishes, though it is best used as a base in the pumpkin pie. It is also laced with all the nutritional properties of a pumpkin and is thus believed to increase the health quotient of any food it is used in. While canned pumpkin puree is available in all food stores, it is also pretty easy to make fresh puree at home. In fact, a lot of people prefer to use homemade pumpkin puree. The article lists down all the requirements and instructions on how to make pumpkin puree. Read on to know the right way to prepare the same.
Pumpkin Puree Recipes
- 1 (4-lb) Pumpkin
- 1 cup Water
- Chef's Knives
- Food Processors
- Roasting Pans
- Preheat the oven to a temperature of 350 degrees F.
- Split the pumpkin in two halves and remove the seeds.
- Scrape the insides of the pumpkin with a metal spoon, to remove the stingy fibers.
- Put water in a roasting pan and place the two pumpkin halves in it, side down. Put the pan inside the preheated oven.
- Bake the pumpkin until it is tender and begins to melt, say about 90 minutes.
- Now, scoop the melting flesh out of each of the pumpkin halves.
- Blend the pumpkin flesh in a food processor.
- Your pumpkin puree is ready! Use it as required.
- 1 (4-lb) Pumpkins
- Aluminum Foil
- Food Processor
- Kitchen knives
- Casserole Dish
- Aluminum Foil
- Preheat the oven to a temperature of 400 degrees F.
- Peel the pumpkin, remove the seeds and slice it into chunks of 2 inches.
- Put the pumpkin in a casserole and add 1/4 inch of water. Cover it with aluminum foil and bake in the oven for 20 minutes.
- Remove from oven and also remove any excess water.
- Blend in a food processor to make puree.
Recipe Using Pumpkin Puree
- 1/2 cup Butter (on room temperature)
- 1/2 cup Sugar (granulated)
- 1/2 cup Light Brown Sugar (firmly packed)
- 1/4 cup Molasses
- 1 Egg
- 1 cup Pumpkin Puree
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 cup Milk
- Sifted Confectioners' Sugar (for dusting)
- Cream butter and sugar in a mixing ball, until it becomes light and fluffy. Beat in molasses and egg. Also, stir in the pumpkin puree.
- Combine flour, baking soda, cinnamon, and nutmeg in another bowl. Add in the cream mixture, along with milk. Blend thoroughly to make the dough, but take care not to over beat it.
- Drop cookie dough in small circles, on greased baking sheets. Bake at a temperature of 375°, for 12 minutes, until the cookies are set.
- Let the cookies cool down for a minute in the oven, transfer to the racks and continue to cool.
- Dust confectioners' sugar on the pumpkin cookies and serve immediately.