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Member recipe

Pumpkin Puree

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Member recipe by


Serves 1 - 1 Portion

Make your own fresh pumpkin puree rather than resorting to a tin. Lasts for up to 3 days in the fridge or 3-6 months in freezer. Use up your left over pumpkin. Then use the puree in any recipe that calls for it such as a pumpkin cake.

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  • 1 pumpkin
  • Water


    1. Cut the pumpkin into quarters, then peel and cut into chunks. Place in a large saucepan, cover with water and bring to the boil.
    2. Cook for 20 minutes or until pumpkin is tender. Drain well and allow to cool. Then puree the flesh in a food processor or mash with a potato masher.
    3. Once pureed and kept in a suitable container, it can be refrigerated for up to 3 days, or deep freeze for 3 - 6 months.

Comments, questions and tips

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29th Nov, 2012
THanks! just what i was looking for :) i'm trying to make what looks like an American recipe for pumpkin bread with cream cheese.
12th Nov, 2013
Does this have to be from a specific type of pumpkin? Are some varieties better than others?
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