Monday, October 25, 2010

Fresh Pumpkin Puree How to Make it Instructions and Recipes


Fresh Pumpkin  is Best, amazing difference in taste!


You won't believe how easy this is!



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, normally, sliced in half, scoop out seeds (set seeds them aside on another cookie sheet), pulp side down on a greased cookie sheet. Place in the oven on 375 degrees,  for about an hour and a half. 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 what a difference in taste, fresh is the best. Of course you can used canned in a hurry. The 15 oz size will do. That's it your ready to make all the wonderful other recipes online or on my site with it now!

Fresh Italian Roasted Pumpkin Seeds

Try these other pumpkin favorites!

Fresh Pumpkin Chocolate Chip Muffins or Loaf
Pumpkin  Chip Spice Cake
Pumpkin Latte in a Crockpot
Mini Fresh Pumpkin Turnovers
Best Ever Mini Pumpkin Whoopie Pies
Pumpkin Soup
A Very Fresh Pumpkin Pie

Don't Throw away those pumpkin seeds! The rest of your fresh pumpkin and the wonderful seeds awaits yet another treat!

Happy Falloween!

Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice  Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
 Italian Roasted Pumpkin Seeds
Pumpkin Smoothie
Pumpkin Cake Mix Cookies
Pumpkin Soup
Tex Mex Pumpkin Corn Muffins
Pumpkin  and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Pumpkin Pie
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Pumpkin Fritters
Baked Pumpkin Pecan Donuts

+claudia lamascolo  Author

8 comments:

Federica said...

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

alison said...

thanks for sharing,have a beutiful monday!

Dinetonite said...

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

Pam said...

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!!!

Emily Malloy said...

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

Lazaro Cooks! said...

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

Bravo!

Claudia said...

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.

Joanne said...

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.