Reviewed: Dec. 24, 2005

I've never baked a pumpkin before and was hesitant to try until I saw a recipe of how to do it. My puree turned out quite nice and I will be turning it into a pie today! Thanks for giving me the courage to try something new!

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DKBECK

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2005

Great recipe....thanks sooooo much!

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CHIHUAHUAGIRL

Cooking Level: Expert

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Reviewed: Nov. 17, 2005

fun and easy to do! thanks Gidget.

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HOLLYROY

Cooking Level: Expert

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Reviewed: Oct. 30, 2005

I found the best way to make pumpkin puree is to cut the pumpkin into small chunks, cover them with water, and simmer them for about 30 minutes until tender.

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Melhenn27

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Oct. 28, 2005

el perfecto! This is absolutely simple and easy to make. I purchased two (of what I believe to be) sugar pumpkins from the local farmers market. The are grey. This worked perfect. Two pumpkins, apprx 12 in in diameter made roughly a gallon of pumpkin puree. I had four halves and roasted them in the oven for about 1 hour and 15 minutes. the two in the very back where like baked sweet potatoes, flaky and fluffy. The two in the front where not as done , chunky, and worked just as well. Scoop out the pulp and put it in a blender. I attempted to strain the puree only to find out that I didn't need to. It was perfect. Thanks gidget for the helpful tip on pumpkin puree. For $2 at the farmers market I have enough pumpkin puree to make 16 pumpkin pies using two cups of puree per pie! Beautiful Job!

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KEIFFER007

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Oct. 21, 2005

This was very good to get me started, as I had never pureed pumpkin before. But, my small-sized sugar pumpkin was still rock hard after baking for 1 hour and that was cut into little chunks. Instead I boiled the chucks until soft, then used a hand held blender to puree the pumpkin. I imagine if I had more patience baking the pumpkin would work too. Thank for you getting me headed in the right direction!

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MAMMABEAR98034

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Oct. 17, 2005

Simple, easy instructions for the first time pumpkin pureer, a trick to this is too not let the pumpkin get cold before scooping out the pumpkin meat..once its cold it gets hard to do.

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JENNIFERGRAY04

Cooking Level: Expert

Living In: Oroville, California, USA

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Reviewed: Nov. 24, 2004

This was simple and worked great. I used smaller (softball-size) pumpkins and put them in the fridge overnight. This made the flesh easier to scrape out and allowed the shells to harden again. Had I thought about this ahead of time, I could have used the shells for presentation (like small bowls or poured wax into them to make candles).

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WEEKEND CHEF

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Reviewed: Nov. 1, 2004

I just used some of the pumpkin from my jack o lantern, and zapped it in the microwave for 9 minutes. Worked well.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Nov. 14, 2003

Very easy and tasted great!

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Steve

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Mercer Island, Washington, USA

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Reviewed: Nov. 6, 2003

I tried the baking method but I guess my pumpkin was too big; it took at least 4 hours for the pumpkin to get soft on the inside. So for extra pumpkin puree this Halloween, I used fresh, peeled Jack-o-lantern pumpkin and boiled it (small saucepan, over low heat, 2-3 hours for the water to boil down to the bottom, or around 30-40 minutes for the pumpkin to turn soft) with a bit of sugar mixed into the water. Then I blended it and there were no stringy bits, it worked great! I don't suppose I'd add the sugar if I was making soup or bread, but it was good for muffins.

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