homemade pumpkin puree …

November 16, 2012

Did you know it is easy to make homemade pumpkin puree?

It is really easy, and it only takes a few simple steps.  And, it taste far superior comparing it to the canned version. (Isn’t that always the case with homemade?!)

{Homemade pumpkin puree}
You will need some sugar pumpkins (aka pie pumpkins). This is a great variety because there is not as much moisture, and they have the most flavor!
Wash your pumpkin, and slice it in half lengthwise, and remove the seeds.
Place them cut side down on a baking sheet lined with parchment paper or silpat.
Place about 1/4 cup water in the baking dish, and bake in the oven at 350 degrees for an hour or hour and a half, or when you can poke with a knife easily, and the pumpkin has soften.
Remove from the oven, and allow the pumpkins to cool for about ten minutes.  Then, scoop out the flesh, and place it in a food processor or blender.  Blend well, and place in a jar to use in your favorite recipes*.  It will keep about a week in the fridge, or up to three months in the freezer.
* If you want to drain the puree of all the moisture, you can put in a cheese cloth, and allow it to drain.  Homemade pumpkin puree contains more water than the canned kind, so you may need to adjust your recipe slightly like adding more flour.
{All photos by me, Caroline Armelle Drake}

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