Making homemade Pumpkin Puree can sound very intimidating; but trust me it is
extremely easy to do. Not to mention so much better for you than the preservative filled
canned version, tastes better, lower in calories, higher in natural vitamins, more budget friendly....the list goes on and on.
Simply put Homemade Pumpkin Puree is just better all around!
You don't have to be a Suzie Homemaker to get the job done or have the self pride
of accomplishing the task.
5 EASY STEPS AND YOU ARE DONE! PROMISE!!
You will need a Sugar Pumpkin or Baking Pumpkin as some stores may call them. These pumpkins are small (about 6-8") at largest; the meat is very sweet and tender which makes them perfect for cooking.
Cut your pumpkin in half, Scrap out the seeds and stringy stuff (keep the seeds to roast)
Line a baking sheet with foil and fill with enough water to cover the bottom.
Place the cleaned pumpkin halves upside down on the baking sheet (this will allow them to steam in the water) and bake in a 350 degree oven for about an hour or until the pulp easily peels away from the skin.
Alternative methods of cooking:
Microwave: Cut pumpkin into quarters place in a microwave safe bowl with a little bit of water to steam. Cook on high for 20 - 30 minutes or until the pulp easily pulls away from the skin. (time will vary by microwave)
Crock-Pot: Cut pumpkin into quarters place in the slow cooker with a little bit of water to steam. Cook on low for 6-8 hours or until the pulp easily pulls away from the skin.
Remove the pulp from the skin of the pumpkin and puree. An immersion blender or food processor works best to puree the pulp to a smooth texture.
Freeze & Store the Pumpkin Puree. I like to freeze my puree in 1/2 cup disks. This makes it easy for me to only pull out what I need for a recipe. Most recipes with pumpkin will be in 1/2 to 1 cup measurements.
Did you know that a muffin tin is 1/2 cup?! I use my muffin tin to make the 1/2 cup disks. Place the filled muffin tin in the freezer until the puree is fully frozen. Dip the bottom of the tin in hot water to release the pumpkin puree disks.
Freeze the disks in a freezer safe container or bags. Pull out what you need when you need it!
The yield you get from 1 pumpkin will vary by it's size. On average (1) 6" Sugar Pumpkin will make 1 full deep dish 9" pie or fill (2) shallow 8" pies dishes.
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