So, you grow your own pumpkins. Your green thumb has translated into a pumpkin patch filled with big, bright orange pumpkins. You’ve got plenty for decorating and carving. And, you have plenty of extras for cooking up your favorite pumpkin recipes. The starting point for countless pumpkin recipes is this pumpkin puree recipe. So, let’s first make some puree. It’s a cinch!
Today’s Chuckle: When I get a headache, I take two aspirin and keep away from children, just like the bottle says.
There is one and only one ingredient for making pumpkin puree.
And, you guessed it…. pumpkins!
First, select ripe and firm medium-sized pumpkins. Bigger pumpkins can have a grainy texture.
Next, cut open the pumpkin and remove the seeds and fibrous strings. (better known as “pumpkin brains”)
Then, cut the pumpkin into four to eight pieces.
Line a large baking pan with aluminum foil.
Place the pieces, rind side up, onto the baking pan.
Bake in the oven at 375 ° F for one to 1 1/2 hours, or until the pulp is soft.
Scoop the soft pulp from the rind with a spoon. Discard the rind.
Use a blender or food processor to mash the pulp into a smooth texture.
Now here is the all-important key: You need to eliminate as much water content as possible. Place the puree into a cheesecloth, and squeeze out as much water as you can.
Leftover puree can be frozen for a short period of time. Canning puree is not recommended by the USDA.
Now that you’ve made a batch of puree, you’re ready to make a Traditional Pumpkin Pie.
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