Pumpkin Puree is made in three an easy steps, i m sorry I’ll acquire to in a minute. First, let’s talk pumpkin. As soon as a recipe calls because that pumpkin puree, they almost always median canned pumpkin, which is in reality made from a kind of butternut squash. I have actually made pumpkin puree using butternut squash, together you check out in the photos, and it functions perfectly. Plus, as in all points homemade vs. Store-bought, everything tastes much better when ready from scrape using homemade pumpkin puree.

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Yes, making your own pumpkin puree is more time-consuming than simply opening a can but here’s what ns do. When the pumpkins in ours garden room at your peak, or when butternut squash is on sale at the store, ns roast, puree the pumpkin and also freeze the so I have it ~ above hand because that whenever I desire to roasted something v pumpkin.

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What type of pumpkin or squash makes an excellent pumpkin puree? Butternut squash and Hokkaido squash (“Red kuri squash” in English) space the ones i’ve tried below in Austria and both room fabulous, although I do prefer the butternut squash. Butternut squash is much easier to scoop from the shell after roasting and also it purees the best. Hokkaido squash needs additional water for pureeing.

Otherwise, look for a sugar pumpkin or a pie pumpkin. Interestingly, the word “Kürbis” is German is supplied for both pumpkin and squash, which provides sense because pumpkins are really a form of squash. For pumpkin puree, I prefer to stick to the orange-fleshed squash the cooks increase thick, no watery.

Now, on to the method, which couldn’t be easier:

1. warm the cooktop to 350°F (170°C). Reduced the pumpkin or squash in fifty percent lengthwise and, using a spoon, scrape out the seeds and stringy bits. Put the pumpkin halves top top a baking sheet, cut side under (or up, it doesn’t matter).


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2. Roast the pumpkin in the range for 40-60 minutes, depending upon the size, till a fork can easily be stuck right into thickest part. Eliminate from the cooktop and allow the pumpkin come cool for about 1 hour, cut side up.


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As a recommendation point, one 3 ½ pound (1.6 kg) butternut squash will yield around 2.2 pounds (1000 grams) in pumpkin puree, which quantities to about 4 cups.

I have done fairly of bit of researching ~ above this and measuring on my own and also have found 1 cup the pumpkin puree (canned or homemade) actually weighs all over from 8.5 to 10 ounces (240 to 290 grams).

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1 cup (240 ml) the pumpkin puree = around 9 oz. = about 250 g

So, my conclusion is no to worry about the specific amount of pumpkin puree also much yet rather go by what you see. If over there is excess liquid in her pumpkin puree, discard it prior to measuring. Ns still measure pumpkin puree in cups. And also watch her pumpkin baked products for indications of doneness fairly than relying completely on baking times in recipes.

Lastly:

1 have the right to of pumpkin puree = 15 oz. = 1 ¾ cup = 425 g


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Filed Under: vacation Recipes, just how To, Muffins & rapid Breads, Pies & Tarts, Recipes, Sweet Treats Tagged With: homemade pumpkin puree, mashed pumpkin, substitute pumpkin, substitution canned pumpkin