Homemade Pumpkin Puree Recipe
So, you grew 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....KEWL!!!
Many pumpkin recipes begin with pumpkin puree. So, let's first make some
puree. Here is what you do:
-
Select ripe and firm medium pumpkins. (Bigger pumpkins can have a grainy
texture)
-
Cut open the pumpkin and remove the seeds and fibrous strings.(better known
as "pumpkin brains")
-
Cut the pumpkin into four to eight pieces.
-
Line a large baking pan aluminum foil.
-
Place the pumpkin pieces, rind side up, onto the baking pan.
-
Bake in the oven at 375 degrees for one to 1 1/2 hours, or until 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 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 of pumpkin
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.
More Information:
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