Homemade Pumpkin Puree is the secret ingredient that will elevate your fall recipes. Don’t settle for canned pumpkin when you can easily make your own using those Halloween pumpkins. The taste is incomparable, and it’s a fantastic way to utilize every bit of this seasonal favorite.
Choosing the Right Pumpkins for Baking
Not all pumpkins are created equal when it comes to baking. For the best results, opt for pie pumpkins or sugar pumpkins, sometimes referred to as Cinderella pumpkins. Traditional carving pumpkins may have watery, gray or yellow-tinted flesh, which isn’t ideal for baking.
Yield of Homemade Pumpkin Puree
As a general rule, you can expect approximately one cup of pumpkin puree for every pound of pumpkin. This homemade version allows you to control the quality and quantity of your puree.
Homemade Pumpkin Puree vs. Canned Pumpkin
The main difference between homemade pumpkin puree and canned pumpkin lies in the moisture content. Homemade puree tends to be wetter. To achieve a denser puree, you can remove excess moisture by placing the puree in a strainer lined with paper towels for 1-2 hours.
Baking Pumpkin Puree: A Step-by-Step Guide
- Preheat your oven to 350 degrees Fahrenheit.
- Cut the pumpkin in half and scoop out the strings and seeds.
- Rub the cut surface with canola oil and place it cut side down on a baking sheet with a cup of water.
- Bake for 75-90 minutes.
- Allow the pumpkin to cool, then scoop out the flesh.
- Puree the flesh in a food processor and strain it over paper towels for 1-2 hours to achieve your desired consistency.
Boiling Pumpkin Puree: A Simple Method
- Cut the pumpkin in half and remove the strings and seeds.
- Cut the pumpkin into 5-inch squares and boil them for 20-25 minutes.
- Let the boiled pumpkin cool, then scoop out the flesh.
- Puree the flesh in a food processor and strain it over paper towels for 1-2 hours for your desired thickness.
Freezing Your Homemade Pumpkin Puree
When freezing pumpkin puree, choose containers that leave 1-2 inches of space at the top. Alternatively, use shallower containers or ice cube trays for convenient portions.
Ingredients
- 3 cups water
- 1 pumpkin, approximately 5 pounds
Instructions
- In a large pot, bring the water to a boil and set a steamer 1 inch above the water.
- Cut the pumpkin in half and remove the strings and seeds.
- Cut the pumpkin into 5-inch squares and steam them for 45-50 minutes.
- Allow the steamed pumpkin to cool, then scoop out the flesh.
- Puree the flesh in a food processor. If you prefer a thicker consistency (similar to canned pumpkin), strain it over paper towels for 1-2 hours.
Now that you’ve learned how to make your own pumpkin puree, you can enhance your fall cooking with the unbeatable taste of this seasonal delight. Say goodbye to canned pumpkin and savor the rich, authentic flavors of your homemade creation.
