I ’ve had this beautiful pumpkin ( a Porcelain Doll , I believe ) sit in my sunroom ever since I beak it up at thelocal pumpkin patchin October . It lasted through Halloween and even Thanksgiving , but finally started showing some blotch on its beigey - pink pelt this week … a indisputable sign that it might soon turn intothis squashI’d found in my kitchen a few calendar week ago .
I should ’ve weighed this baby before I abbreviate it receptive , but as you’re able to see , it was quite a biggie . I ’m rather relieved the married man was around that morning when I resolve to make pumpkin puree , because there was no way I could ’ve wielded a knife without losing a few fingers in the process !
Aside from the initial knife wrangling ( which you wo n’t have to grapple with unless you , too , like to buy pumpkins that weigh more than your pet ) , the rest of the process is pretty painless . Pumpkin puree is so simple to make from sugar and far higher-ranking to the hooey you may corrupt in a can . It ’s more toll - in effect , too ; a small sugar pumpkin ( basically the Mini Me of your Halloween carving Cucurbita pepo ) yields more puree than a 15 - troy ounce can for less cost .
scratch pumpkins ( also call pie pumpkin vine ) incline to be the salmagundi typically used for pumpkin puree , but you may use any pumpkin or orange - fleshed winter mash that you care . I ’ve made pumpkin puree with endearing French heirloom pumpkins as well as butternut tree squash rackets . In fact , a pumpkin is just one type of wintertime squash , and some commercially canned pumpkin puree are actually a intermixture of wintertime mash and field of honor pumpkin ( but can still be labeled “ pumpkin puree ” perFDA road map ) .
I in reality prefer the grain and flavor of any pumpkin or wintertime squashoverthe traditional dough pumpkins , which I find to be sinewy and bland ( as they contain more water ) . Most other types of pumpkins ( and wintertime squashes like butternut , kabocha , or red kuri ) have a velvety and naturally sweet-scented profile when pureed , making them perfect for Proto-Indo European , cheesecakes , cupcake , lattes , raviolis , stews , and any other recipe you’re able to daydream up .
If you use something other than a sugar pumpkin , keep in mind that the flesh is normally drier , so you ’ll need to add a little H2O at a time when strain to turn out a smooth and creamy consistency .
Homemade Pumpkin Puree
Ingredients
Making Your Homemade Pumpkin Puree
1 pumpkin or other orange - fleshed wintertime squashWater , as needed
Preheat oven to 375 ° F .
Depending on the sizing of your pumpkin , halve , one-quarter or ( is there a such word ? ) octuple it lengthwise .
Scrape the seeds and guts out from the centers and pile them all into a bowl . You cognize what to do with them . I like to utilize a biscuit scoop to scrape them out , but an shabu ointment scoop or grapefruit spoon also works .
Arrange the autumn pumpkin wedges cut side up on a baking sheet of paper . ( You ’ll note a few of my wedges did n’t fit , which think of I ’ll just have to show you another function for tonic pumpkin next week ! )
Roast for 45 minutes up to 1 hour , or until a fork well pierces the shape .
When the pumpkin are bid all the way through , take away the baking sheet of paper from the oven and cool down slightly before cover ( I find the autumn pumpkin easier to work with while they ’re still warm ) .
Using a knife or your fingerbreadth , peel the skin off all the pumpkin . The skin should slide off very easily .
slue the wedges into modest chunks , then puree in batches using a food processor …
… Or a liquidiser . Add a little water ( just a few spoonful at a time ) between pulsation to reach the ripe consistency ; you do n’t want mashed autumn pumpkin , you need pumpkin puree that ’s free of clustering and ropey bits , just like babe food .
Homemade pumpkin puree will keep in the fridge for about a week . I suspend my excess in 1 - cup portions stored in ZIP code - top sandwich dish , flattened and stacked on top of each other . Frozen puree will keep for several month , and the bags are easy to grab and defrost in just the right amounts ask for a formula .
Now , what will you make first ?
Pumpkin puree is so simple-minded to make from scratch and far ranking to the stuff you could grease one’s palms in a can . It ’s more cost - effective , too .
Instructions
come up the seeds and guts out from the pith and pile them all into a sports stadium .
Arrange the pumpkin wedges cut side up on a baking sheet .
When the pumpkins are tender all the way through , remove the baking sheet from the oven and cool slenderly before plow
thin the wedges into small chunks , then puree in batches using a food processor or a liquidizer .
tote up a fiddling water ( just a few spoonfuls at a fourth dimension ) between pulse to attain the ripe body ; you do n’t need mashed pumpkin , you want Cucurbita pepo puree that ’s free of clumps and stringy bits , just like child food .
Notes
I like to use a cookie easy lay to scrape them out , but an ice ointment scoop or Citrus paradisi spoon also works .
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