1

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Is there BPA free pumpkin puree?

Answered on August 19, 2014
Created December 13, 2011 at 4:55 PM

Does anyone make BPA-free pumpkin puree? Are there any other chemicals I should be worried about present in pumpkin puree? I've never seen it frozen.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on December 16, 2011
at 03:15 AM

get the buttercup or kabocha if you don't like strings.

Ca1150430b1904659742ce2cad621c7d

(12540)

on December 14, 2011
at 04:52 PM

I save my seeds, especially for heirloom varieties that we really love, so we can plant them the next season. The Farmer's Market is a bit of an 'experimental landscape" for me in that way -- I use it to try new things, to help me decide how my limited garden space would be put to its best use.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on December 14, 2011
at 04:49 PM

yes, this is one of the hottest trends in the farmer's market scene. People are going nuts over specialty pumpkins and it has been difficult to buy seed of the most popular styles.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on December 14, 2011
at 04:48 PM

Butternut is one of my favorites! I use most kinds interchangeably.

Cd717290eb43a6e17061f9920deed977

(1267)

on December 14, 2011
at 01:44 AM

I just bought a couple of those paks at Whole Foods. It was really terrible stuff. The flavor was kind of metallic. I definitely won't buy them again--at least not that brand.

7dc950fc76a046048e683d2a27dced37

on December 13, 2011
at 06:26 PM

Yeah, Foodtrainers just mentioned this in their blog. It's so new, it's not even on the Pacific foods website yet! http://foodtrainers.blogspot.com/2011/12/four-new-foodtrainers-favorites-and.html

C2ad96801ec1e22d2bf62475b6e52751

(1416)

on December 13, 2011
at 05:41 PM

Q: Why did the chicken cross the road? / A: Dunno, he should've taken the expressway.

7841848bd0c27c64353c583fb7971242

(7275)

on December 13, 2011
at 05:38 PM

Oh, I forgot to add: I remove the seeds before baking.

7841848bd0c27c64353c583fb7971242

(7275)

on December 13, 2011
at 05:37 PM

Butternut squash (Cucurbita moschata) is considered a pumpkin (http://en.wikipedia.org/wiki/Pumpkin) and is more easily found at the store than the typically-considered pie pumpkins. I use butternut squash to make pumpkin pie all the time. For any pumpkin, I just slice it in half and bake at 350 F for about an hour. Better than canned!

306aa57660d911781231f8090c2a5619

(3808)

on December 13, 2011
at 05:24 PM

Yes, making your own is easy and totally BPA-free.

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6 Answers

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11
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on December 13, 2011
at 05:05 PM

Make your own. Pumpkins and squash are practically free at the stores this time of year. If you missed it this year, you can try to get the specialty pumpkins right after the holidays, like the valenciana and cinderella. They are good-looking, but also really tasty. Don't they still sell blocks of frozen pureed squash in the freezer section? The canned stuff is also overcooked.

C2ad96801ec1e22d2bf62475b6e52751

(1416)

on December 13, 2011
at 05:41 PM

Q: Why did the chicken cross the road? / A: Dunno, he should've taken the expressway.

306aa57660d911781231f8090c2a5619

(3808)

on December 13, 2011
at 05:24 PM

Yes, making your own is easy and totally BPA-free.

7841848bd0c27c64353c583fb7971242

(7275)

on December 13, 2011
at 05:37 PM

Butternut squash (Cucurbita moschata) is considered a pumpkin (http://en.wikipedia.org/wiki/Pumpkin) and is more easily found at the store than the typically-considered pie pumpkins. I use butternut squash to make pumpkin pie all the time. For any pumpkin, I just slice it in half and bake at 350 F for about an hour. Better than canned!

7841848bd0c27c64353c583fb7971242

(7275)

on December 13, 2011
at 05:38 PM

Oh, I forgot to add: I remove the seeds before baking.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on December 14, 2011
at 04:48 PM

Butternut is one of my favorites! I use most kinds interchangeably.

1
E36cb992cf0a5eba8b97a359c15f38b3

on November 21, 2012
at 05:03 PM

The Farmers Market Foods organic canned pumpkin is BPA-free. I usually just roast/puree squash myself, but I do use that brand in a pinch. I find that brand at most grocery stores w/ natural foods sections (Wegmans, WF, Safeway, and I think sometimes Giant).

1
71a9314d92454a6c8339239b45ce1d72

on November 21, 2012
at 03:17 PM

Pumpkin, butternut or crookneck squash are super easy to prepare by steaming for pumpkin pie... or custard if you omit the crust. I am doing it right now (I came here to look about paleo seed prep ideas, as I feel high temp roasting is not the way to go.)

Just quarter a small pie pumpkin, scrape out the seeds into a bowl and put the quarters into a stockpot with an inch or two of water. Steam with a lid at medium heat (turn down once the water boils) until soft to a fork poke.

If using the tan neck squashes, slice these about 3/4 inch thick across the neck. I feel it's easier to scoop steamed pumpkin out of the skins, but another way to handle these is to peel raw with a veggie peeler before chopping.

Scoop out your steamed pumpkin flesh with a sppon and proceed with any pie recipe. One can (used to be 16 oz., now usually 15) equals two packed cups of pumpkin flesh. MinnaArdwna

1
C2ad96801ec1e22d2bf62475b6e52751

(1416)

on December 13, 2011
at 05:39 PM

Check your Whole Foods, if you've got one. I noticed organic pumpkin puree in those Tetrapak containers (think juice boxes). I assumed they were going after the BPA-scared market.

Cd717290eb43a6e17061f9920deed977

(1267)

on December 14, 2011
at 01:44 AM

I just bought a couple of those paks at Whole Foods. It was really terrible stuff. The flavor was kind of metallic. I definitely won't buy them again--at least not that brand.

7dc950fc76a046048e683d2a27dced37

on December 13, 2011
at 06:26 PM

Yeah, Foodtrainers just mentioned this in their blog. It's so new, it's not even on the Pacific foods website yet! http://foodtrainers.blogspot.com/2011/12/four-new-foodtrainers-favorites-and.html

1
Ca1150430b1904659742ce2cad621c7d

(12540)

on December 13, 2011
at 05:36 PM

You might try your local farmer's market -- I found pie pumpkins at ours for a very reasonable price (.39/lb). I split it in half, turned it cut side down in a baking dish, and baked it in the oven for an hour at 350 degrees, and got plenty of pumpkin for pumpkin custard.

Ca1150430b1904659742ce2cad621c7d

(12540)

on December 14, 2011
at 04:52 PM

I save my seeds, especially for heirloom varieties that we really love, so we can plant them the next season. The Farmer's Market is a bit of an 'experimental landscape" for me in that way -- I use it to try new things, to help me decide how my limited garden space would be put to its best use.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on December 14, 2011
at 04:49 PM

yes, this is one of the hottest trends in the farmer's market scene. People are going nuts over specialty pumpkins and it has been difficult to buy seed of the most popular styles.

0
Bf57bcbdc19d4f1728599053acd020ab

(5043)

on December 13, 2011
at 05:37 PM

Butternut squash is awesome, too. Less stringy than pumpkin.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on December 16, 2011
at 03:15 AM

get the buttercup or kabocha if you don't like strings.

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