Pumpkin Puree

022I love making my own Pumpkin Puree by taking my favorite variety known as the Cheese Pumpkin due to its roasting qualities and ratio of flesh to rind.

You can use other varieties of pumpkin, but I only use the cheese variety (also known as a milk pumpkin).

For a medium sized Cheese Pumpkin you will get about 3-4 cups of puree. You can freeze the puree in 1 cup increments in a plastic ziploc bag or in an airtight container with a secure lid for up to 3 months.

Cut the pumpkin into manageable sized wedges and scrape out the stringy innards and the seeds.

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Simply roast it flesh side down at 350 degrees F until it is fork tender. Approximately 45 minutes to 1 hour and 15 minutes.

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Scrape the flesh and place as much flesh as you can get out of it into a food processor.

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Process until you have no visible chunks.

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I find that the homemade version is a lot more liquid than its canned counterpart. You can strain the excess liquid if you wish to make a more solid pack.

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And there you have your own homemade pumpkin puree!

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12 Comments

  1. That was great Gretchen……how about how to freeze cookie dough and cakes that are baked…..should I use freezer boxes etc………

  2. Hi,
    What if I dun roast and directly boil n den smash it to make puree. Or it needs to b done as u hv said above to make d pure which can be stored.
    Thanks.

  3. Hey,
    Just forgot to mention dat while I made pumpkin roll I pressure cooked pumpkin. Then since it had lot of water I did put it on a stove on high heat stirring constantly n smashing it till all water was gone n dey became dry.
    Used dem in roll n yumm.
    Thanks.

  4. I’m a little scared to say that I’ve veen using this to make butternut squash puree to put in the pumpkin pie recipe because *here it comes* they do not sell ‘real’ pumpkin here or it is super expensive. I’ve recently been somewhere where they sold the Libby’s brand pumpkin puree and I made the recipe again and I feel less quilty now because I honestly couldn’t really tell the difference :O

  5. Hi. Gretchen can I use this on a pumking pie and how 😛

    THANK FOR ALL YOUR HELP

    and also I want to try your fondant

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