HOMEMADE PUMPKIN PUREE IN THE MICROWAVE
This is a quick and easy way to make homemade fresh pumpkin puree, using the microwave. Store in an airtight container in the refrigerator. You may freeze in freezer bags; measuring in 1 cup portions before freezing makes prep easier.
Provided by Laura Streckfuss
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 1
Steps:
- Cut stem off of pumpkin to create a hole using a good, strong knife, as cutting through a pumpkin can be tricky. Scoop and scrape pulp and seeds out of pumpkin, saving seeds to roast later. Cut pumpkin in quarters. Cut quarters in 1/2 again.
- Place pumpkin pieces in a microwave-safe bowl. Cover tightly with plastic wrap, tight enough to not let any steam or moisture escape during cooking time.
- Microwave for 7 minutes, checking seal of plastic wrap halfway through cooking time to ensure no moisture is not escaping. Continue cooking in the microwave for another 8 minutes. Remove plastic wrap by pulling wrap furthest from you back towards you, allowing hot steam to escape away from you. Let cool for 10 minutes.
- Peel skin from pumpkin using your fingers.
- Puree peeled pumpkin using a food processor, hand masher, or a potato ricer.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 22.1 g, Fat 0.3 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 3.4 mg, Sugar 4.6 g
PUMPKIN PUREE
Homemade pumpkin puree can be used in most recipes that call for canned. One 3-pound pie pumpkin will yield about 2 cups puree, which is about what is in a 15-ounce can. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h10m
Yield about 3 cups.
Number Of Ingredients 1
Steps:
- Preheat oven to 375°.Remove loose fibers and seeds from inside pumpkin. Place pumpkin, cut sides down, in a 13x9-in. baking dish; add 1/2 in. water. Cover and bake until tender, 1 to 1-1/4 hours. , When cool enough to handle, remove flesh with a spoon and discard skin; mash or puree in food processor. Place mashed pumpkin in a strainer over a bowl. Let stand 30-60 minutes; discard liquid.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
PUMPKIN PUREE
This is a simple method for preparing pureed pumpkin. The pumpkin may be stored in the freezer for later usage in pies, muffins, etc.
Provided by SYMKA
Categories Side Dish Vegetables Squash
Time 1h30m
Yield 5
Number Of Ingredients 1
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
- Bake in the preheated oven, foil side up, 1 hour, or until tender.
- Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 47.2 g, Fat 0.7 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 0.4 g, Sodium 7.3 mg, Sugar 9.9 g
PUMPKIN PURéE
Try our easy pumpkin purée recipe, then turn this sensational seasonal ingredient into cakes, pancakes and glorious pies. Pumpkin can be steamed over a pan of boiling water or cooked in the microwave
Provided by Lulu Grimes
Time 40m
Number Of Ingredients 1
Steps:
- To steam the pumpkin, peel and seed it, then cut into evenly sized cubes. Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 mins. Test with the point of a knife and cook for a further 5 mins if not cooked through. Mash and leave to cool. Alternatively, to microwave the pumpkin, cut it in half (no need to peel it or cut out the seeds) and sit cut-side up in the microwave. Cook for 20 mins, then check the flesh is soft by poking it with a fork. Keep cooking if you'd like it softer. Scoop the flesh into a bowl, then mash and leave to cool.
Nutrition Facts : Calories 37 calories, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
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