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Baked pumpkin puree recipe

Baked pumpkin puree recipe



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  • Side dish
  • Vegetable side dishes

This puree is great to use in cakes, quick breads, muffins, scones or soups. It's really simple! Pumpkin is baked with a little water until tender, then passed through a sieve.

8 people made this

IngredientsMakes: 1 pureed pumpkin

  • 1 pumpkin

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat oven to 200 C / Gas 6.
  2. Line the base and sides of a roasting tin or deep baking tray with foil.
  3. Cut pumpkin in half or quarters (depending on size) and set onto foil cut side down. Pour in a little water and bake until tender, about 1 hour.
  4. Allow to cool, scrape out the seeds. Remove the skin and pass pumpkin through a sieve. Store pureed pumpkin in the refrigerator or freeze in freezer bags.

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Reviews & ratingsAverage global rating:(8)


How to Roast Pumpkin

If you’ve just scraped seeds out of your pumpkin (save those for roasting!), then you’re ready to roast a pumpkin which is, no joke, the easiest squash to roast.

Just halve, scoop out the seeds, and bake!

Let me show you how with this easy, step-by-step tutorial that includes how to make pumpkin purée!


A delicious way to use pumpkin

There's so much you can make with pumpkin in fall and one of them is this healthy pumpkin donut recipe which is perfect for an afternoon with a cup of tea or coffee. Donuts baked in a donut pan are super easy to make and my family loves them!

Fall is all about pumpkins, apples and baking. Have you gone pumpkin picking yet? Speaking of pumpkins, how do you like baked pumpkin goods? I'm a big fan and I go beyond pumpkin pie. After all, pumpkin season is short so I try to make as many pumpkin treats as possible, hopefully we'll get to make my favorite pumpkin bread pudding and pumpkin pancakes again, but first let's talk more about these tasty and healthy baked donuts.


Made with basic ingredients, these pumpkin donuts come together quickly.

  1. Mix the dry ingredients together.
  2. Whisk the wet ingredients together.
  3. Combine wet and dry ingredients.
  4. Fill donut pan.
  5. Bake.

I have a handy trick for filling donut pans— and I swear by it if you’re looking for an easy shortcut. Add the batter to a large zipped-top bag, cut off a corner, then pipe the batter into the donut pan filling only about halfway. The bag makes transferring the batter easy, neat, and quick.


How to Make Pumpkin Puree:

For this recipe, you’ll want to get your hands on a 2 lb pie or sugar pumpkin, which will yield roughly 2 cups of pumpkin puree. Smaller pumpkins have better flavor and will be easier to slice.

  1. Preheat your oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper or foil.
  2. Carefully slice the sugar pumpkin in half lengthwise, scoop out and set aside the seeds (you can clean and roast them for a healthy snack!). Place the pumpkin halves cut-side down on the sheet pan.
  3. Roast for 35 to 45 minutes, or until the pumpkins have partially collapsed, and the flesh is very soft and is beginning to pull away from the skin.
  4. Scoop out the flesh and puree until smooth in a food processor. Store in the fridge for up to a week or freeze for later. That’s it!

After tasting this homemade pumpkin puree and Libby’s canned pumpkin (which is technically made from a variety of squash) puree side-by-side, I can say that homemade puree has a significantly better texture and has an overall better flavor on its own.

Tips for Preparing Homemade Pumpkin Puree:

If you are planning on using homemade pumpkin puree for Thanksgiving this year, I recommend making it the week before in order to free up oven space close to the big day.


Some Leftover Pumpkin:

21. Pumpkin cinnamon rolls with pumpkin spice glaze from Knead to Cook (1/2 cup)
22. Pumpkin brownies from Blog Chef (1/2 cup)
23. Pumpkin smoothie from Healthful Pursuit (1/2 cup)
24. Pumpkin spice cake pops from the CSI Project (1/2 cup)
25. Pumpkin cinnamon streusel pancakes from Two Peas and their Pod (1/2 cup)
27. Pumpkin pie fudge from Family Bites (1/2 cup)
28. Pumpkin pie margarita from Pittsburgh Post-Gazette (1/2 cup)
29. Chocolate pumpkin cheesecake brownies from Jo Cooks (1/2 cup)
30. Pumpkin mousse with crunchy gingersnaps and maple crème fraîche from Oprah (1/2 cup plus 2 tablespoons)
31. Pumpkin cream cheese from Better Homes and Gardens (1/2 cup)
32. Pumpkin risotto from Lauren’s Latest (1/2 cup)
33. Pumpkin garlic knots from Handle the Heat (1/2 cup)
34. Healthy bacon and pumpkin pasta from Pinch of Yum (1/2 cup)
35. Spicy pumpkin hummus from Once Upon a Cutting Board (1/2 cup)
36. Pumpkin body butter from Care2 (1/2 cup)


How to Make Pumpkin Puree

  1. Wash the pumpkin.
  2. Preheat the oven to 350 degrees F.
  3. Divide the pumpkin into quarters. You’ll need about 1/4 of a pumpkin for this recipe save the remainder for more recipes!
  4. Cut the quarter into smaller pieces.
  5. Scoop out the seeds. Save the seeds to wash then roast!
  6. Place pumpkin slices on baking sheet lined with parchment paper.
  7. Bake about 45 minutes (the pumpkin flesh should be fork tender)
  8. Removed from the oven to cool before removing the baked pumpkin skin (and discarding it).
  9. After removing the outer skin, cut the baked pumpkin into small chunks and toss in the blender, gradually adding water to puree the pumpkin to the consistency of baby food.
  10. Freeze puree into one-cup containers or in ice cube trays.


37 Stunning Paleo Pumpkin Recipes

When it comes to pumpkin recipes, we’ve got you covered. From savory to sweet and everything in between, we’ve collected the ultimate roundup of recipes using our favorite fall-time fruit.

Because fresh pumpkin is like creamy perfection, it’s made all the more fun when you get to prepare it from scratch. Alternatively, canned and pureed pumpkin recipes are great for times when you crave creamy desserts or savory soups. Whatever you’re in the mood for, you’re sure to find a recipe here that’ll satisfy any fall-time craving.

In addition, these pumpkin recipes are rich in antioxidants and vitamins — such as vitamin A and C. They play a key role in skin health, immunity and inflammation, which will help build healthier stronger bodies. All the more reason to eat this bright orange fruit and indulge in as many pumpkin recipes you’d like.

1. Pumpkin Zucchini Muffins

When making nutrition lifestyle changes, these baked good can be just the thing to ease a healthy transition by winning over reluctant kiddos. These Pumpkin Zucchini Muffins are sure to do the trick!

2. Pumpkin Pie

The classic pie takes a healthy twist among nutritious pumpkin recipes. It’ll certainly hit the spot for any holiday treat and your family will love every bite!

3. No-Bake Pumpkin Tarts

Featuring a sweet pumpkin filling and a grain-free crust, these mini pumpkin pies are a quick and easy seasonal dessert that are lighter on your waistline. Naturally sweetened with fiber-rich dates, this simple pumpkin filling can be whipped up in a blender in minutes!

4. Pumpkin Cheesecake

Oh WOW! Just take a look at the pictures and you will be salivating over every bite. This recipe is gluten-free, egg-free, dairy-free and refined sugar-free, making it an ideal choice for a decadent dessert on a special occasion.

Recipe: Unconventional Baker | Pumpkin Cheesecake

5. Pumpkin Chia Seed Pudding

Whether you’re trying chia pudding for the first time or are already addicted to it, add a few spoonfuls of canned pumpkin to your next batch for a great variation. Throw in a few spices, and it’s a perfect reminiscence of pumpkin pie!

6. Pumpkin Pie Smoothie

Enjoy the same flavors of the holiday dessert any time of year with this smoothie. The bonus: it is packed with vitamins to keep the body feeling healthy with every mouthful.

7. Honey-Nut Pumpkin Brittle

What to do with the seeds? Enjoy the crunchy creamy pumpkin seeds alongside sunflower seeds and almonds for a sweet nutty bite!

8. Easy, Slow-Cooker Pumpkin Butter Recipe

There are many ways to fill your meals with this treat. Try it for breakfast added to a smoothie, add it to baked goodies, or enjoy on a baked sweet potato. If you don’t want to use brown sugar, replace it with honey or maple syrup.

9. Ooey Gooey Chocolate Chip Pumpkin Bars

Get your dose of decadence with these chewy chocolate and pumpkin bars.

10. Roasted Pumpkin Seeds

These seeds are a perfect addition to top on the Roasted Pumpkin Soup above. They’re crunchy, flavorful, and perfect for tossing into salads or sprinkling over soups. Also, you can use them in savory bakes for added texture and seasoning.

11. Sweet & Spicy Pumpkin Fries

We’ve tried traditional fries, sweet potato fries, and parsnip fries. So why not try pumpkin fries for a sweet and spicy kick to meals?

12. Paleo Pumpkin Pie Cupcakes

A cute twist on the original pie. These Pumpkin Pie Cupcakes have no flour, are free from refined sugars, dairy-free, and egg-free. Plus, you can whip them up pretty fast!

13. Pumpkin Tartlets

With the silky texture of pumpkin pie in an all-natural, health-conscious, no-bake, easy-to-make, individually portioned format, these amazing tartlets are definitely something to make over the weekend.

Recipe: Being The Secret Ingredient | Amazing Pumpkin Tartlets

14. How to Make The Best Pumpkin Soup Ever

Learn handy tips to make delicious soups that will satisfy every time. PaleoHacks has you covered!

15. Starbucks Copycat Pumpkin Scones

Never feel like you’re “missing out” again. Besides, who needs those overly sweet baked goods at Starbucks when you can make your own. These pumpkin scones taste amazing and are much kinder to the body.

16. Pumpkin Creme Bars

For some sugar and spice to all things nice, give these Pumpkin Creme Bars a whirl. They’re dairy-free, gluten-free, and topped with chocolate. Additionally, these bars are mouth-watering snacks the kiddies will love!

Recipe: My Whole Food Life | Pumpkin Creme Bars

17. Almond Pumpkin Choc Chip Cookies

These cookies taste like pumpkin and chocolate with a mild almond aftertaste. They are easy to make and all you need is one bowl and a spoon. Plus, there’s no melting — just a little mixing involved.

18. Paleo Pumpkin Pie Smoothie

For all the pie haters, baking haters, pumpkin recipe lovers, and the smoothie fanatics — this one’s for you.

19. Pumpkin Chai Tea Latte

Chai adds sweet and spicy flavors to a creamy pumpkin “latte”, making this drink a decadent treat, all whilst being dairy-free. Topped with whipped cream, you won’t miss drinking a fancy coffee shop drink at all.

20. No-Bean Paleo Pumpkin Hummus

Zucchini is absolute magic for a no-bean hummus. This recipe pairs perfectly with pumpkin to create a creamy dip that will have you diving in with those celery sticks!

21. Raw Pumpkin Seed Pesto

Toss this pumpkin seed pesto with zucchini noodles, veggies or big fresh salads for an alternative to the traditional pesto.

22. Fresh Paleo Pumpkin Ravioli

These bite-sized pockets of pumpkin puree capture the essence of everything fall-related. Using cassava flour to create the fluffy exterior, this recipe also includes maple syrup and crispy pecans for a natural candied topping.

23. Spicy Honey Roasted Pumpkin

Forget the puree and go straight for sliced-up fresh pumpkin, especially when you try this roasted and spiced pumpkin recipe.

24. Steamed Pumpkin and Bok Choy with Ginger Sesame Sauce

Red kuri squash (Hokkaido pumpkin) and baby bok choy are lightly steamed and served with a ginger sesame sauce in this easy side dish. Each slice comes out of the steamer completely fork-tender in less than 15 minutes, ready to soak up the spicy ginger and sesame-infused sauce.

25. Oven Baked Pumpkin Chipotle Fries

The key to these is tossing them with a good spice blend. The chipotle chili powder will give a fiery kick for a great healthy side dish at dinner.

Recipe: The View from Great Island | Oven Baked Pumpkin Chipotle Fries

26. Quick Pumpkin Curry

A quick curry full of flavor! You’re in total control of the flavor and ingredients with this one. Grab any veggies you have on hand, even frozen veggies if you want to skip the chopping process!

27. Paleo Pumpkin Ice Cream

This ice cream recipe is a sweet reminder of pumpkin cheesecake and the dates give it an amazing warm, sweet finish.

Recipe: A Girl Worth Saving | Paleo Pumpkin Ice Cream

28. Pumpkin Spice Pancakes

Here’s a nutritious, vitamin-rich breakfast for a lazy Sunday brunch. These pancakes are gluten-free, egg-free and dairy-free, which is perfect to suit most dietary requirements for a tower of treats.

29. Pumpkin Bundt Cake with Pumpkin Spice Frosting

If you’re a serious pumpkin lover who enjoys creating desserts, then you’ll love this pumpkin bundt cake recipe. Packed with healthy fats from coconut oil and vitamins from pumpkin, this recipe offers a healthy alternative to high-sugar holiday sweets.

30. 5-Ingredient Pumpkin Pie Fudge

This fudge has a pie-like smooth, dense, and oh-so-creamy consistency. The flavor is identical to pumpkin pie, with subtle sweetness and an abundance of warming spices that lure you in for piece after piece. (Just be careful not to eat it all in one sitting!)

31. Spicy Sweet Potato and Pumpkin Dip

A quick and easy Paleo-friendly dip that requires no food processor! A combination of spices, sweet potato and pumpkin for a delicious sweet, salty and spicy side.

32. Pumpkin Snickerdoodles

Subtly orange-hued, ultra-moist, and delicately sweet, these cookies are a treat begging to be made. A grain-free option for the family to enjoy!

Recipe: Tessa The Domestic Diva | Pumpkin Snickerdoodles

33. Mashed Coconut Pumpkin

The rich creaminess of the coconut combines with the savory pumpkin flavor to make a very rich treat. Enjoy this with dinner for a yummy side!

34. Paleo Pumpkin Spice Donuts

These Paleo pumpkin spice donuts are naturally sweetened and ward off any junk food cravings you may have throughout the day. Dunk em’ in your morning coffee or enjoy them as an afternoon snack.

35. Pumpkin and Spinach Salad

Pair this nutty salad with your main meal for a vibrantly colorful side dish. The creamy pumpkin works wonderfully with the fresh crisp spinach for a simple salad recipe.

36. Paleo Pumpkin Coconut Smoothie

This Paleo pumpkin coconut smoothie recipe is creamy, sweet and delicious without any dairy or added sugar. It’s a quick and healthy breakfast shake!

37. Pumpkin Coconut “Oatmeal”

For those of you who fancy something different for breakfast from the usual morning regime, give this recipe a try for faux oatmeal. It’s completely grain-free, using the pumpkin for a creamy sensation.


This Fall Ingredient Makes Boxed Mac and Cheese So Much Creamier

As the cool weather appears, you'll see cans of this stuff on your grocery store shelves — and it's not just for pie.

Related To:

Fall means all sorts of delightful cliches, from plaid shirts and chunky sweaters to apple pies and cider doughnuts. But the king of them all? Pumpkin. Whether or not you enjoy pumpkin-spice lattes and pumpkin-scented candles, you might very well whip up a dessert that calls for canned pumpkin. I’m NOT talking about pumpkin pie filling, which contains a bunch of sugar and spices. I’m talking about the cans of pure pumpkin. If you’re anything like me, you’ll inexplicably find yourself with a smidgen of canned pumpkin puree leftover. (Why don’t recipes always call for the entire can?). And now is when a brilliant boxed mac-and-cheese hack comes into play.

Recently, I was developing recipes that use up leftover canned pumpkin, and I thought to stir some into homemade mac and cheese. My inspiration? Vegan "mac and cheese" that gets its "cheesy" color, texture and flavor from pureed squash. I figured that pumpkin is a type of squash. So why not add it to regular, non-vegan mac and cheese to amp cheesy flavor up to the extreme? Spoiler alert: the hack was successful. Very.

Because my brain works like that of a hungry child (and I was also thinking about another boxed mac-and-cheese hack), I wanted to test what happened when I added pumpkin puree to boxed mac and cheese, too. So off I went, adding three tablespoons of canned pumpkin to the cooked macaroni along with butter, milk and powdered cheese. As I stirred everything together, the canned pumpkin melted into the sauce, making it thicker, creamier and even more orange. In a word: luscious. Downright luscious. As to the flavor, the pumpkin puree enhanced cheesiness without tasting noticeably like pumpkin. 10/10 I will use this hack all fall, and I might just have to stock canned pumpkin year-round.


These delicious parfaits make it look like you spent far longer in the kitchen than you did—plus you can do it mostly in a blender, no cooking required except to toast pecans. The pumpkin pudding base is flavored with cinnamon, allspice, and date paste, and topped with a decadent Cashew Vanilla Cream. Expect to be handing out the recipe to guests!

View Recipe