Best 3 How To Make Your Own Pumpkin Puree Recipes
Pumpkin puree is a versatile ingredient that can be used in a variety of dishes, from pies and soups to breads and muffins. While you can buy pumpkin puree in cans, it is also easy to make your own at home. Making your own pumpkin puree gives you control over the quality of the puree and allows you to use fresh, seasonal pumpkins. Additionally, homemade pumpkin puree is often more flavorful and has a smoother texture than canned pumpkin puree. In this article, we will provide you with a step-by-step guide on how to make your own pumpkin puree, as well as tips for selecting the best pumpkins for puree and storing your puree for later use.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN PUREE
Learn how to make pumpkin puree from scratch using this easy recipe from Food Network.
Provided by Alton Brown
Time 1h57m
Yield 2 to 2 1/2 pounds puree
Number Of Ingredients 2
Steps:
- Heat the oven to 400 degrees F.
- Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
- Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
- Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.
PUMPKIN PUREE
This is a simple method for preparing pureed pumpkin. The pumpkin may be stored in the freezer for later usage in pies, muffins, etc.
Provided by SYMKA
Categories Side Dish Vegetables Squash
Time 1h30m
Yield 5
Number Of Ingredients 1
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
- Bake in the preheated oven, foil side up, 1 hour, or until tender.
- Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 47.2 g, Fat 0.7 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 0.4 g, Sodium 7.3 mg, Sugar 9.9 g
HOW TO MAKE YOUR OWN PUMPKIN PUREE
Fresh homemade pumpkin puree is a piece of cake (or pie)! Here's how to do it.
Provided by Kare for Kitchen Treaty
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Line baking sheet(s) with foil (this is optional, but helps make clean-up easier).
- Wash the pumpkin to remove any residual mud or debris. Cut off the top of the pumpkin, then slice it in half. Use a sturdy spoon to scoop out the seeds. It's okay if there are a few strings left. Lay the pumpkin halves cut-side down and cover tightly with more foil.
- Bake for about 1 hour, or until a fork easily pierces the pumpkin. Let cool for about 30 minutes, or until it can be easily handled.
- Peel the skin off. Depending on the pumpkin, sometimes it peels right off, and sometimes you need to scrape the flesh off with a spoon. Place the hunks of pumpkin flesh into a food processor or blender.
- Pulse or blend the cooked pumpkin until it's a smooth consistency. You may need to add a little water - a teaspoon at a time - to get it moving, if your pumpkin was particularly dry.
- Use in pumpkin recipes just like you would canned pumpkin. Keeps refrigerated in an airtight container for 3-4 days; keeps in the freezer for several months.
Tips:
- Choose the right pumpkin: Look for sugar pumpkins or pie pumpkins, as they have the best flavor and texture for puree.
- Wash and cut the pumpkin: Cut the pumpkin in half lengthwise and scoop out the seeds and stringy pulp. Rinse the pumpkin halves under cold water.
- Roast the pumpkin: Place the pumpkin halves cut-side down on a baking sheet and roast in a preheated oven at 425°F (220°C) for 45-60 minutes, or until the flesh is tender and easily pierced with a fork.
- Cool and peel the pumpkin: Let the pumpkin cool slightly, then scoop out the flesh from the skin. Discard the skin.
- Puree the pumpkin: Use a food processor or blender to puree the pumpkin until smooth and creamy. You can add a little water or milk if needed to achieve the desired consistency.
- Season the pumpkin puree: Add salt, pepper, and other spices to taste. You can also add a little maple syrup or honey for sweetness.
Conclusion:
Making your own pumpkin puree is a great way to ensure that you have a fresh, flavorful ingredient for your favorite fall recipes. It's also a fun and easy project that you can do with the whole family. With just a few simple steps, you can create a delicious and versatile ingredient that can be used in everything from pies and cakes to soups and stews. So next time you're looking for pumpkin puree, be sure to give this recipe a try.
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