How to Make Your Own Pumpkin Purée
October 10, 2010 | Print | E-mail | Filed under how-to, pumpkin
Since it’s fall and I’ve been baking with pumpkin quite a bit, I thought it would be a good idea to do a quick tutorial on how to make your own pumpkin purée. Even though we don’t have to worry about the pumpkin shortage anymore, I still think it’s fun to go through the process of making your own purée from scratch. Not only do you have the satisfaction of knowing exactly where it came from, but it’s a lot easier than you think – and as an added bonus, your entire home smells like a dozen pumpkin pies baking in the oven while the pumpkins are roasting. So, let’s get started!
First, make sure to get the right kind of pumpkin. You’ll need a pie pumpkin rather than a carving pumpkin; they’re usually smaller and more round than carving pumpkins (the spaghetti squash-looking one in the photo is from my CSA – but don’t worry, it’s still a pie pumpkin).
Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Cut off the tops of the pumpkins, and then cut them in half. This may take some hacking with a good kitchen knife, but you’ll get there. Then, scoop out all of the seeds and other stringy parts.
Save the seeds though, because you can toast them later!
Place the pumpkins face-side down on the baking sheets.
Bake until a fork easily pierces the pumpkins, 60-90 minutes. Remove from the oven and let sit until cool enough to handle. Then, scoop out the pumpkin flesh from the skin and place it in your food processor. Purée until smooth. If the purée contains excess moisture, strain it using cheesecloth or a paper towel and a colander. If it needs more water, add it a tablespoon at a time until you get the right consistency.
Store the fresh pumpkin purée in an airtight container in the refrigerator and use as you would use canned pumpkin, or freeze for later use.
Loading ...
October 10th, 2010 at 12:11 pm
I just bought a pie pumpkin and am going to be doing this today…thanks for the tutorial!
October 10th, 2010 at 12:13 pm
What a great use of pumpkin. Especially when there’s a shortage of the cans!
October 10th, 2010 at 12:23 pm
I just bought pie pumpkins yesterday!!
October 10th, 2010 at 12:48 pm
What a useful tutorial. Now that is the way to combat the pumpkin shortage.
October 10th, 2010 at 1:15 pm
We actually grew pie pumpkins this year (just to entertain the children) and I had been wondering what to do with them. Thanks so much!
October 10th, 2010 at 5:04 pm
I love homemade pumpkin puree. I just made some last weekend.
October 10th, 2010 at 5:46 pm
This is so impressive!
October 10th, 2010 at 6:05 pm
Thanks for the instructions!
October 10th, 2010 at 8:11 pm
I just bought two pie pumpkins at the market, so I’m all set! Thanks for the terrific tutorial. I love your blog, btw.
October 11th, 2010 at 9:00 am
Finally, a post that doesn’t add 5 pounds just from reading it ; ) I always forget to put my squash cut side down and then get mad when I check it 45 minutes later and it’s not done.
October 11th, 2010 at 9:15 am
Great information!
October 12th, 2010 at 11:28 pm
Love this tutorial! You make it so easy, peasy! Thanks so much!!!
November 11th, 2010 at 1:12 pm
Thank you so much for the directions. I did this the other day and it was easy. I then used the pumpkin to make the pumpkin bread recipe on your website. It was delicious!