Making Your Own Pumpkin Puree

Why make your own pumpkin puree?  Because you can!  It's easy (if you have access to sugar, or cooking pumpkins), produces great-flavored puree to use in your favorite recipes, and it's just so fulfilling to make it all from scratch!  I'm not a fan of too many step-by-step photos in a blog (ala PW), but I do believe that (limited) photos are great in a how-to post. 

Why use a sugar pumpkin instead of a jack-o-lantern pumpkin?  Sugar pumpkins are meant for consumption; jack-o-lanterns are not.  Jack's are bred to be firm for carving.  Their flesh is less tasty and more stringy than sugars.  I was SO happy to find sugar pumpkins in my local store this year!  I bought two.  :)  Sugar pumpkins are much smaller than jack-o-lantern pumpkins, but they are not as small as those little decorative varieties. 

The best way, in my opinion, to cook the pumpkin flesh before pureeing, is to bake it.  You bake for 60-90 minutes, or until tender, and then let it cool slightly before pureeing it.

Preheat your even to 350 F.  Cut your pumpkin in half- any way is fine.  Be careful with this part; you do not want to cut yourself.  Now, scrape out the seeds and strings.  Using a spoon and your hands is the best way to do this; some of those strings are stubborn. 

Don't wory if you don't get every little string out.  These can be removed much easier after baking, when the flesh is soft.  Just run a fork gently over the flesh to lift out these surface strings (after baking). 

Place your pumpkins, cut-side down, on a lightly greased baking sheet.  (Use one with sides).  Cover each pumpkin half with foil.  (This is also a good way to bake other squashes, like acorn squash). 

Bake for 60-90 minutes, or until pumpkin flesh is tender and can be pieced with a fork.  Let cool slightly or as long as you want. 

Scoop out the softened flesh, using a large serving spoon, and transfer to your food processor or blender.  Process (or blend) until flesh is smooth and pureed to your liking. 

Now, you have pumpkin puree to use in your favorite recipes!  Each sugar pumpkin yields about two cups of puree.  Yesterday, I used my fresh puree in some delish pumpkin bread.  (Photo below- recipe to come later!)

You can also use your fresh pumpkin puree in the following recipes:  Pumpkin Mac & Cheese, Pumpkin Buttermilk Pancakes, and Pumpkin Chili.

Fresh Pumpkin Puree

1 fresh sugar pumpkin

1.  Preheat your even to 350 F.  Cut your pumpkin in half- any way is fine.  Be careful with this part; you do not want to cut yourself.  Now, scrape out the seeds and strings.  Using a spoon and your hands is the best way to do this; some of those strings are stubborn. 

2.  Place your pumpkins, cut-side down, on a lightly greased baking sheet.  (Use one with sides).  Cover each pumpkin half with foil. 

3.  Bake for 60-90 minutes, or until pumpkin flesh is tender and can be pieced with a fork.  Remove from oven and cool.

4.  Scoop out the softened flesh, using a large serving spoon, and transfer to your food processor or blender. Process (or blend) until flesh is smooth and pureed to your liking.  If not using right away, store in a airtight container in the fridge.  Use within a few days.  If not using that soon, I've heard pumpkin puree freezes well.  Some people strain out the excess liquid, but I don't believe that is necessary. 

**This post and photos are property of http://dishingwithdish.blogspot.com **