If you look at a can of store bought Pumpkin Puree, most often you will notice it is actually made of squash...not pumpkin...huh? That, and it smells funny to me. Fresh is so much nicer! When buying your pumpkin make sure it is a Sugar or Pie Pumpkin you are buying, and not the giant pumpkins sold for Jack-O-Lantern carving. These pumpkins should be anywhere between the size of a grapefruit to double the size of a grapefruit. They are much sweeter and flavourful. The puree freezes nicely so I usually process 6-8 pumpkins so I have enough to make Pumpkin Bread twice, and a pie for each Thanksgiving and Christmas. If I am lucky there is enough left over for a Pumpkin Cheesecake...yummy!!!!!
overview
- Prep Time: 45 - 60 minutes
- Total Time: 1hour - 1hour 30 minutes
- Makes: average 2 cups per pumpkin
ingredients
Sugar or Pie Pumpkin
1 cup water
directions
Preheat oven to 400°F
Wash down your pumpkin, removing any dirt or mud.
Remove stem, then cut in half. Scoop out seeds and slimy innards.
Quarter each half of the pumpkin into even sized chunks, placing them into a roasting pan or baking sheet with 1 cup water.
Roast on middle rack of oven for 30 minutes or longer if needed, until the pumpkin flesh is tender.
Remove from oven and place roasting pan on a cooling rack for 10 minutes or so until you are able to handle the pumpkin with your hands.
Into a large bowl you can either scoop out the flesh with a large spoon from the skin or peel the skin away from the flesh. Both work fine, though I find there is less waste when using the peeling method.
Quarter each half of the pumpkin into even sized chunks, placing them into a roasting pan or baking sheet with 1 cup water.
Roast on middle rack of oven for 30 minutes or longer if needed, until the pumpkin flesh is tender.
Remove from oven and place roasting pan on a cooling rack for 10 minutes or so until you are able to handle the pumpkin with your hands.
Into a large bowl you can either scoop out the flesh with a large spoon from the skin or peel the skin away from the flesh. Both work fine, though I find there is less waste when using the peeling method.
Using a Wand Emulsifier on high, puree until smooth. You can use a blender or food processor, even a potato masher. Though if you are using a masher I would suggest pressing the puree through a sieve to make sure all lumps and stringy bits are removed.
Your puree is now ready to be used or frozen for later use. I freeze mine in 2 cup measurements with a freezer zip lock bag.
tips & tricks
Don't throw away the seeds. Set them aside and use them for roasting, making a lovely snack.
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