Hamdi Saidani Pioneer Woman Pumpkin Puree is made only with small pumpkins. This easy Pioneer Woman Pumpkin Puree recipe creates a versatile base that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Pioneer Woman Pumpkin Puree Ingredients
- 2 whole small pumpkins (about 1-2 pounds each)
How To Make Pioneer Woman Pumpkin Puree
- Prepare the Pumpkins: Preheat your oven to 350°F (175°C). Select two small pumpkins, each weighing about 1-2 pounds. Cut each pumpkin in half. Using a spoon, scrape out the seeds and the pulp from the center. If you wish, reserve the seeds for another recipe or roasting.
- Roast the Pumpkins: Place the pumpkin halves on a baking sheet, skin side up. Roasting them this way helps steam the pumpkin flesh, making it tender and easier to scoop out after cooking. Roast in the preheated oven until the flesh is fork-tender, about 45 minutes.
- Process the Pumpkin: Allow the roasted pumpkins to cool enough to handle. Peel off the skin and transfer the flesh to a food processor. If necessary, add a tablespoon of water at a time to help puree the pumpkin until smooth. If your puree is too watery, strain it using cheesecloth or a fine mesh strainer to remove excess liquid.
- Serve or Store: Now your pumpkin puree is ready! You can serve it right away in your favorite recipes or store it for later use.
Recipe Tips
- Pick Good Pumpkins: Choose pumpkins that feel heavy for their size and are firm. These will taste sweeter when you make the puree.
- Cooking Trick: When you roast the pumpkins, put them with the skin facing up on the baking sheet. This helps the inside of the pumpkin get soft and makes it easier to take the flesh out for a smoother puree.
- Add Flavor: Make your puree tastier by adding a bit of cinnamon, nutmeg, or pumpkin pie spice when you blend it. These spices go well with the pumpkin’s natural sweetness.
- Make It Right: If your puree seems too thick while blending, add a little water at a time until it’s smooth. This way, it won’t be too thin but will still taste great.
What To Eat With Pumpkin Puree
Pumpkin Puree pairs well with roasted chicken, steamed vegetables, a fresh salad, and garlic bread. It also can be served alongside grilled fish, rice pilaf, roasted sweet potatoes, and sautéed spinach.
Pumpkin Puree used in soups, stews, sauces, desserts like pumpkin pie or muffins, or as a creamy base for pasta dishes.
How To Store Pumpkin Puree
- Refrigerate: Cool the Pumpkin Puree completely. Then, transfer it to an airtight container. It can be stored in the refrigerator for up to one week.
- Freeze: For extended storage, freeze the puree. Spoon the puree into a freezer bag, press out as much air as possible, and seal the bag. Flatten the bag to save space in the freezer. The puree can be frozen for up to 6 months. When ready to use, thaw it overnight in the refrigerator.
Pioneer Woman Pumpkin Puree Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 120
- Total Fat: 0.5 g
- Saturated Fat: 0.1 g
- Carbohydrates: 30 g
- Dietary Fiber: 10 g
- Sugar: 15 g
- Protein: 2 g
- Cholesterol: 0 mg
- Sodium: 0 mg
FAQs
Can I Use Canned Pumpkin Instead Of Fresh Pumpkins?
Yes, you can use canned pumpkin instead of fresh pumpkins for this recipe. Since canned pumpkin is already cooked, you can skip the roasting step mentioned in the recipe. Just use about 2 cups of canned pumpkin for every small pumpkin needed in the recipe.
Can I Use The Pumpkin Puree Immediately After Roasting, Or Should I Let It Cool First?
It’s best to let the roasted pumpkin cool slightly before processing it into puree. This helps avoid steam burns and ensures a smoother texture.
Can I Add Spices Like Cinnamon, Nutmeg, Or Ginger To The Puree For Extra Flavor?
Absolutely! Feel free to add spices like cinnamon, nutmeg, ginger, or pumpkin pie spice to the puree while processing for added flavor. Start with a small amount and adjust to taste.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Zucchini Muffins
- Pioneer Woman Pumpkin Chili
- Pioneer Woman Pumpkin Spice Granola
- Pioneer Woman Pumpkin Cornbread
- Pioneer Woman Pumpkin French Toast
Pioneer Woman Pumpkin Puree
Description
Pioneer Woman Pumpkin Puree is made only with small pumpkins. This easy Pioneer Woman Pumpkin Puree recipe creates a versatile base that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Pumpkins: Preheat your oven to 350°F (175°C). Select two small pumpkins, each weighing about 1-2 pounds. Cut each pumpkin in half. Using a spoon, scrape out the seeds and the pulp from the center. If you wish, reserve the seeds for another recipe or roasting.
- Roast the Pumpkins: Place the pumpkin halves on a baking sheet, skin side up. Roasting them this way helps steam the pumpkin flesh, making it tender and easier to scoop out after cooking. Roast in the preheated oven until the flesh is fork-tender, about 45 minutes.
- Process the Pumpkin: Allow the roasted pumpkins to cool enough to handle. Peel off the skin and transfer the flesh to a food processor. If necessary, add a tablespoon of water at a time to help puree the pumpkin until smooth. If your puree is too watery, strain it using cheesecloth or a fine mesh strainer to remove excess liquid.
- Serve or Store: Now your pumpkin puree is ready! You can serve it right away in your favorite recipes or store it for later use.
Notes
- Pick Good Pumpkins: Choose pumpkins that feel heavy for their size and are firm. These will taste sweeter when you make the puree.
- Cooking Trick: When you roast the pumpkins, put them with the skin facing up on the baking sheet. This helps the inside of the pumpkin get soft and makes it easier to take the flesh out for a smoother puree.
- Add Flavor: Make your puree tastier by adding a bit of cinnamon, nutmeg, or pumpkin pie spice when you blend it. These spices go well with the pumpkin’s natural sweetness.
- Make It Right: If your puree seems too thick while blending, add a little water at a time until it’s smooth. This way, it won’t be too thin but will still taste great.
