Thursday, November 15, 2012

Pumpkin Puree

I know, it is a lot of work...but oh so worth it!
All those recipes you are dying to try at this time of year...pumpkin pie, pumpkin bread, pumpkin soup, pumpkin dinner rolls....the list is growing at our house.  Each of them requires a can of pumpkin. At more than a dollar each, that adds up. Wouldn't it be nice to just pull out fresh pumpkin puree that you made and use that??
Here is how we do it at our house. (It would be even nicer to say the pumpkins were grown here, but they don't like our climate or soil.)
We choose the "Cinderella pumpkin" as that is our favorite. You can use a sugar pumpkin or other. Caution, don't use a pumpkin that is for carving, they tend to be stringy, dry and not so flavorful....
So, pick your pumpkin....
Cut up the pumpkin (save seeds if you want to roast those later).

We also find, hard at it is, peeling the pumpkin and cutting it into large fairly even chunks and putting those on the roasting pan, they cook faster....
Then, put into the oven at 350 degrees for roughly thirty minutes or so. When you start to smell the yummy pumpkin, check it. A knife should slip into the pumpkin easily. If you allow a touch of caramelization (browning), then it is ready to come out. Allow to cool.

By roasting, you bring out the sugars that are naturally in the pumpkin and makes your recipes taste extra rich and yummy.
Then, when it has cooled, put into a strong blender (we have a Vitamix) and puree.
Take the puree and strain through a cheesecloth as often there is lots of water in pumpkins designed for cooking.....


The pumpkin puree will drain for about an hour. Save the liquid, it is excellent for soup stock or just to put in your dog's food...it is full of nutrients!
Once it has drained the excess liquid out, you have what you have been buying in the can, only better! It is more nutritious, fresher and lots more of it. One Cinderella pumpkin will do 3-4 recipes or more depending on your recipes. It can be saved in the fridge for 3-5 days tightly sealed or frozen for 3-6 months.
Now, we have our pumpkin puree, time to get our recipes ready.
Oh, and by the way. If you have a fantastic idiot proof recipe for crust, email me....I have all put given up on that....and often cheat there, and buy that....
Happy pumpkin!
Nancy

3 comments:

Debbie @ MeandMyDIY said...

Well, I have to say that I've done a lot of things, but making my own pumpkin puree isn't one of them! I'm impressed and will definitely have to give this one a try!

Debbie

Amy of While Wearing Heels said...

Bless you for sharing how to make your own pumpkin puree. So many post or recipes suggest make your own pumpkin puree with no tutorial...OR others have said, make your pumpkin pie from scratch and you'll never eat pumpkin out of a can again. The problem, I've never known how to do it. You just answered that in the simplest of terms. Thank you so much. It's a much needed tutorial!

Jennifer @ Town and Country Living said...

This sounds really yummy!