Creating your Homemade Pumpkin Puree is a simple way to infuse your fall recipes with a rich, fresh flavor distinctly different from canned pumpkin puree. Follow this step-by-step guide to get started.
Ingredients:
- 1 medium sugar pumpkin (also known as pie pumpkin)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Pumpkin:
- Rinse the pumpkin to remove any dirt.
- Cut the pumpkin in half from top to bottom using a sharp knife.
- Scoop out the seeds and stringy insides using a spoon. (You can save the seeds for roasting if you’d like.)
- Roast the Pumpkin:
- Place the pumpkin halves cut side down on a baking sheet lined with parchment paper or foil.
- Roast for 45-60 minutes or until the pumpkin is tender when poked with a fork.
- Cool and Peel:
- Allow the roasted pumpkin to cool slightly.
- Once cooled, scoop out the flesh or peel away the skin, which should come off quickly.
- Blend into Puree:
- Place the pumpkin flesh into a food processor or blender.
- Blend until smooth, stopping occasionally to scrape down the sides.
- Strain (Optional):
- If your puree is too watery, use cheesecloth or a fine mesh strainer to remove excess liquid.
Storage:
- Fridge: Store in an airtight container in the refrigerator for up to a week.
For extended storage, freeze your homemade pumpkin puree in zip-top bags or airtight containers for up to 3 months. You can portion it out to match typical recipe quantities, like 1 cup per bag, ensuring you’re always prepared for your next pumpkin-inspired dish. Homemade pumpkin puree is not just for pies; it’s a versatile ingredient in soups, stews, and other upcoming fall treats, inspiring your culinary creativity!
