It’s one of those things that begs the question why bother. After all store bought staff is readily available, cheep and taste just fine. But if you have a little extra time and you don’t want to settle for “just fine” result can be amazing. If you are a fan of tasty pumpkin pies as me it will be worth every minute it takes to make it.
Just remember you are in charge, so be sure you make the right choices. First one, and most important one, is choosing the pumpkin. You should go for the smaller ones. There are several kinds of pumpkins and winter squashes suitable for making puree like Cinderella, Long Island Cheese, Musquee de Provence… just to name a few. Large carving pumpkins are best left for their intended purpose. Next thing is consistency, that is largely dependent on water content. If the puree is too moist, you should strain it over a cheesecloth to get rid of excess liquid.
If it’s too dry add some water in food processor while pureeing. Last thing is seasoning. Pumpkins and winter squashes usually have “delicate” taste meaning you need to add spices to get the right flavor.
Cinnamon and nutmeg works great for deserts. Salt and pepper for savory dishes. Rubbing it with coconut oil before roasting adds incredible flavor. It’s best to have a taste after baking and then decide on the seasoning.
Pumpkin puree is realy super easy to make.
Cut the pumpkins in half and remove the seeds.
Cut the pumpkin into 2 inch thick slices.
With a spoon scrape the meat from the skin.
Put the pumpkin in a food processor and blend until smooth and creamy.
When you are finished use your pumpkin puree right away, store it in the refrigerator for use within few days or freeze it for use within few months.
- 2 medium pumpkins
- Preheat oven to 350 F.
- Cut the pumpkins in half and with a spoon scrape out the seeds and pulp.
- Cut the pumpkin into 2 inch thick slices.
- Place the slices into a baking tray and bake for 40 minutes or until pumpkin is fork-tender.
- Remove from the oven and set aside to cool.
- With a spoon or a knife scrape the meat from the skin.
- Place the pumpkin in a food processor bowl with S knife, add 2-3 tbsp of water and pulse until smooth.
- You can use the puree immediately or you can freeze it.
- Puree can be stored in the refrigerator for up to three days or in the freezer for 6-8 months.