PUMPKIN PUREE TARGET RECIPES

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PUMPKIN PIE TARGET RECIPES ALL YOU NEED IS FOOD



PUMPKIN PIE TARGET RECIPES All You Need is Food image

Pumpkin lovers will love this easy, pumpkin butter recipe made from scratch. It's like pumpkin pie in a jar, only better! Delicious smeared on toast, oatmeal, yogurt, and more!

Provided by Gina

Categories     Breakfast    Dessert

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 30

Number Of Ingredients 6

3 1/2 cups homemade pumpkin puree (or 1 (29 ounce) can (not pumpkin pie filling))
1 cup packed brown sugar
3/4 cup apple cider or juice
2 tsp vanilla extract
2-3 cinnamon sticks
1-2 tsp pumpkin pie spice (to taste)

Steps:

  • Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well.
  • Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently.
  • Adjust spices to your taste.

Nutrition Facts : Calories 42 kcal, CarbohydrateContent 13 g, FatContent 0.5 g, FiberContent 1 g, ProteinContent 0.5 g, SodiumContent 5 mg, SugarContent 12 g

HOMEMADE PUMPKIN PUREE | MCCORMICK



Homemade Pumpkin Puree | McCormick image

It’s so easy to make pumpkin puree from scratch to use for all those pumpkin recipes, including pie, soup, muffins and quick breads. It’s best to start with a small baking pumpkin, also called sugar or pie pumpkin. The flesh of the larger pumpkins will be stringy and watery – save them for carving jack-o’-lanterns.

Provided by McCormick

Prep Time 10 minutes

Cook Time 40 minutes

Yield 5

Number Of Ingredients 5

1
1 small baking pumpkin washed (about 2 1/2 pounds)
1/8 tsp sea salt grinder
1/4 cup water
1/2 tsp cinnamon ground

Steps:

  • Preheat oven to 400°F. Remove pumpkin stem. Cut pumpkin in half from top to bottom. Scoop out seeds and discard (or save to make your own roasted pumpkin seeds). Cut each piece in half again, so you have 4 quarters. Sprinkle flesh with salt. Place cut-side down on large parchment-lined shallow baking pan.
  • Roast about 40 minutes, or until skin is soft and flesh is very tender when pierced with a fork. Cool completely on wire rack.
  • Scoop flesh from skin and transfer to food processor. Process about 3 to 5 minutes, gradually adding water and scraping sides as needed, until smooth. Add cinnamon; pulse until well blended.
  • Use pumpkin puree for baking, just as you would canned pumpkin. Store in airtight container in refrigerator up to 1 week.

Nutrition Facts : Calories 48 Calories

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EASY PUMPKIN PUREE FROM SCRATCH - INSPIRED TASTE
Skip the can and make your own pumpkin puree at home. It’s easy, smells incredible and works perfectly in your favorite pumpkin recipes. Look for baking pumpkins often labeled “sugar pumpkins” or “pie pumpkins”. There’s lots of variety so if you are buying directly from the farmers at farmer’s markets, ask them which pumpkin works best for your needs. This method works with most winter squashes — think butternut, acorn or interesting varieties like honeynut.
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