Pumpkin week: Homemade pumpkin purée

I’ve always wanted to make pumpkin pie from scratch but didn’t have the time or the guts to make the purée myself. It seemed like such a long and difficult process, especially when buying canned pumpkin was so easy. I was wrong – it’s so easy! Plus, I always heard everything pumpkin tastes so much better if the purée is homemade. But, I wouldn’t have looked into it again if it hadn’t been for D. She bought a couple pie pumpkins at the Farmers’ Market the other weekend and got me thinking about making my own purée again. So, off I went! I bought a couple pie pumpkins from the Farmers’ Market this weekend and got started. Now, I grumbled to D yesterday that the process seemed tedious; but, looking back on it, I think it was only felt that way because I started so late in the day (after dinner). 😀 Also, in honor of my first batch of homemade pumpkin purée (and the fall season), this week will be pumpkin week! So, stay tuned for more pumpkin-related posts!

I found a recipe to follow on allrecipes.com. Gotta love allrecipes.com – good stuff there! Again, this was easy to do! You want to make sure you get a sugar pumpkin or pie pumpkin – they are sweeter, smaller and not as stringy as the typical jack-o-lantern pumpkin varieties. Also, make sure to put the pumpkins halved side down! Otherwise, liquid from the pumpkin will collect in the hollow when baking. To make sure the pumpkin purée won’t go bad, freeze it! This way you can have pumpkin for months! I put the pumpkin in baggies for the freezer, 1 cup per baggie for easy defrosting. Make sure to label your baggies so you don’t wonder what it is months down the road.

Take out all the seeds and pulp. Be sure to flip the pumpkins cut-side down.

After baking.

Leave the skin and try to be gentle around it – it’s easier to scoop out the pumpkin flesh with the skin intact.

Purée or mash. I decided to purée.

Pumpkin purée!

1 cup portions for easy defrosting.

Be sure to label the baggies!

What you need:
Pie pumpkin

What to do:

  1. Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
  2. In a shallow baking dish, place the two halves face down and cover with foil
  3. Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender
  4. Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it
  5. For silky smooth custards or soups, press the pumpkin puree through a sieve
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3 responses to “Pumpkin week: Homemade pumpkin purée

  1. Pingback: Pumpkin week: Pumpkin cranberry bars | C'est la vie·

  2. Pingback: Pumpkin week: Pumpkin cookies | C'est la vie·

  3. Pingback: Pumpkin week catch up: Pumpkin bread pudding with toffee sauce | C'est la vie·

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