Homemade pumpkin puree is a perfect base for pumpkin pie, cookies, and many other fall dishes. It is made from fresh roasted and peeled pumpkins. This article explains how to choose a good pumpkin and turn it into a puree.
Steps
Method 1 of 3: Choose and Work the Pumpkin
Step 1. Choose the small ones
Puree can be made from any type of pumpkin, but for a more intense flavor (better for pie), choose the small ones suitable for recipes instead of the large ones to carve. Each pumpkin will provide approximately one cup of puree.
- Look for pumpkins with bright orange flesh, few or no marks or indentations, and an even profile.
- Traditional pumpkins have yellow and green colored streaks in addition to orange. These also give a tasty puree but the color will be a little different.
- Avoid decorative baby ones - they don't contain enough substance and aren't meant to be eaten.
Step 2. Wash the pumpkin
Run it under running water, brushing off dirt and debris, especially if you picked it up from the garden.
Step 3. Cut it
Start by removing the stalk, leaving as much pumpkin intact as possible. Then cut it in half by finding the seeds.
Step 4. Remove the seeds
Using a spoon, remove the seeds from the two halves and place them in a bowl. You'll use them later - they're delicious roasted. Also remove any orange lint you can.
Step 5. Make chunks
Finish preparing the squash by cutting the halves into quarters. You should have eight pieces (or more if you have more than two pumpkins).
Method 2 of 3: Roast, Peel and Pulp the Pumpkin
Step 1. Preheat the oven to 180 degrees
Step 2. Arrange the pieces on a baking sheet
The peel must rest sideways. Try to avoid the pieces touching each other as they won't cook evenly. There is no need to use oil, the puree must not contain other ingredients except pumpkin, especially if you intend to use it for other recipes.
Step 3. Roast it
Place the pan in the oven and let it cook for about 40 minutes. When the pieces are cooked, you should be able to stick the fork smoothly into the pulp. Remove it from the oven and let it cool.
- Don't roast it until it turns brown; it would taste bad. The pieces simply need to soften.
- Pour some water into the pan to avoid overcooking. Steam will be created during cooking which will help the pumpkin cook without becoming dark.
Step 4. Peel the pumpkin pieces
Once they are cold, you will need to separate the peel from the pulp. Use your fingers to lift the skin. It should come off easily. You can use a fork to help you. Place the squash in a bowl and discard the skin.
Step 5. Crush the pulp
Place the pieces in a blender and let it go until you've blended everything. Check that there are no lumps left. If you don't have a blender, a mixer or potato masher is fine.
- If the puree seems to dry, add a few spoonfuls of water to moisten it.
- If on the other hand it is too wet, pass it through a sieve before putting it away.
Step 6. Put away
Pumpkin puree can be stored in the refrigerator in an airtight container for several days. You can also put it in bags and freeze it for a few months, using it as needed.
Method 3 of 3: Using the Puree
Step 1. Make the filling for the pumpkin pie
This is a classic and one of the tastiest dishes. By making the puree you have done the greatest work, now you just have to perfect the filling by adding the right spices and a few more ingredients. To make enough filling for a cake, mix 3 cups of puree with the following ingredients then pour them into the base of the cake:
- 6 eggs
- 1 tablespoon of cream
- 1 1/2 cups of dark sugar
- 1/2 teaspoon of salt
- 1 teaspoon and a half of cinnamon
- 1 and a half teaspoons of grated ginger
- 1/4 teaspoon of nutmeg
- 3 cups of condensed milk
- 1 teaspoon of vanilla
Step 2. Pumpkin Bread
This fall dessert is perfect if you have some leftover puree. Mix the puree with flour, baking soda, sugar, olive oil, eggs and chocolate chips then pour the batter into a loaf form and bake. It's easy and will fill your home with a delicious scent.
Step 3. Pumpkin soup
How about a choice full of flavor? Making soup is a way to make a quick weekly dinner. Simply skip a chopped onion and some garlic in a pan with some butter. Add two cups of puree and mix until warm. Add two cups of vegetable or chicken stock and bring to a boil then let it reduce. Season with salt, pepper and nutmeg. Serve with a tablespoon of sour cream.
