Pumpkins aren’t just used for decoration in the fall; they’re also used to make desserts and add ons to other foods. One of the most popular food preparation uses for pumpkin is to make pumpkin puree. This puree is most often used to make pumpkin pies and can be used in place of canned pumpkin puree you buy from the store.
Here’s how to prepare your fresh pumpkin puree:
Step 1 – Make sure you get a small pumpkin (between 2 to 4 pounds) that’s meant for eating, not for Halloween decoration. Choose a sugar, milk, or cheese pumpkin (they might also be called pie pumpkins) with firm skin free of blemishes and its stem still intact. Keep in mind that you’ll get 1 cup of puree per pound of the pumpkin, so if you choose a 2 pound pumpkin you’ll get 2 cups of puree. Once you have your pumpkin, you can store it in a dry, cool place (50 degrees Fahrenheit and above) for a month.
Step 2 – Rinse the outside of the pumpkin with cool water to get rid of any debris and dirt.
Step 3 – Cut the stem of the pumpkin off and cut the pumpkin in half from top to bottom (not side to side).
Step 4 – Dig out the stringy stuff and seeds with a metal spoon. You may want to save the seeds for roasting later.
Step 5 – Preheat your oven to 350 degrees Fahrenheit, and brush the inside of the pumpkin halves with vegetable oil.
Step 6 – Place pumpkin halves, open side down, into a roasting pan and pour in 1 cup of water into the pan.
Step 8 – Stick a fork in the pumpkin halves to see if it’s really tender/soft ; that’s the signal that it’s done.
Step 9 – When done, take it out and place the pumpkin halves on a cooling rack or cutting board until it’s cool enough for you to handle.
Step 10 – Dig the inside (called the flesh) of the pumpkin shells out with a metal spoon and put it into a container.
Step 11 – Mash the pumpkin using a potato smasher, a hand mixer, food processor, or blender until all of the pumpkin is consistently smooth.
Step 12 – Place the puree in a sieve lined with paper towels or a two coffee filters to drain the moisture from it. Put a bowl under the sieve to catch the liquid. Cover it with plastic wrap and place in the fridge to allow drainage for at least 2 hours, but preferably overnight.
If you’re not planning on using the puree immediately, place the puree in an airtight container and put in the refrigerator for 24 hours. Or you can freeze it in measured quantities for up to 3 months; just be sure to mark the container with the amount, the contents, and the date so you won’t forget.
