How to make pumpkin puree – Looking around my house right now is kind of making me laugh at myself. This year I got this idea in my head to decorate with real fall/winter produce – beautiful pumpkins (sugar pie and Jarrahdale), butternut , spaghetti and acorn squash are lining every shelf in the room lol. I think that I may have went just a little bit overboard……well, maybe not. I do have a very serious pumpkin addiction lol so this may work out perfectly. Anyway, that’s not why I started writing this :)Today, I wanted to share with everyone an easy way to make your own pumpkin puree. Not only is it easy but it is nutritious and gives you a little more play in your recipes. Some of you may not know this but pumpkins have slightly different flavors and textures depending on the variety. For this recipe, I used a sugar pie pumpkin which has a dense flesh with a strong “pumpkin flavor”. It is also less watery then the larger varieties that are used for carving. I also really love the creamy texture and subtle melon aroma and fruity flavor of the Jarrahdale. The Jarrahdale are also less “stringy” then other varieties. For me, both make a great pie. When you choose your pumpkin, look for one that is heavy for it’s size. I have also been told to look for a matte color on the outside. A shiny outside is an indication that it could have been picked too early or that it is waxed.
Making your own puree is easy.
That’s it, no preservatives :)
1. Cut the pumpkin in half and remove the seeds.
2. Remove the stem.
3. Cover tightly in foil.
4. Bake on a sheet pan at 350°F until it is fork tender. I like to do the first 20 minutes foil side down and the rest of the roasting foil side up. My pumpkin took around 45 minutes.
5. Allow the pumpkin to cool completely and then scoop the flesh into a food processor. Add about a Tablespoon of water and pulse it a few times. Open the food processor, check for large pieces and push them to the bottom. Also, add more water if necessary to get a smooth puree. The amount of water you need will vary depending on how soft it was to start. I used about 1/4 cup of water in all.
6. At this point, I like to separate mine into 15 ounce portions and freeze it in gallon baggies for later use.