Saturday, October 8, 2011

Homemade Pumpkin Puree

I love pumpkins!!! I have carved them and roasted their seeds, but this is the first time I have ever made puree. I was a little worried I would end up with some stringy mess that is nothing like you buy in the cans, but it is actually not too hard to do. Other than it being a slightly brighter color of orange, it is just like the canned puree. 



1 pie pumpkin (~ 1 can of puree)
1 c. water
1/2 c. vegetable oil

1. Preheat the oven to 350°F.


2. Remove the stem from the pumpkin by gently sliding a knife under the stem and pulling upwards.


3. Depending on the size of your pan, cut the pumpkins into halves or quarters.


4. Remove the seeds and pulp but leave as much of the flesh as possible.


5. Coat the cut surface of the pumpkin halves with vegetable oil.


6. Place pumpkin pieces cut side down in a pan.
7. Add 1 cup of water to the pan.


8. Bake for 60 to 90 minutes. The pumpkin should be baked until it is very tender. Poke with a fork to check for doneness.


9. When the pumpkin has cooked to proper tenderness, remove from the oven and place on a cooling rack. Allow to cool until it can be handled comfortably.


10. Scrape the flesh out of the pumpkin shells and discard the skins.


11. Place pumpkin flesh in a large bowl.


12. Puree the pumpkin with a hand mixer. A blender or food processor can also be used.


13. Drain moisture from the puree by placing it in a sieve lined with a double layer of coffee filters. Place sieve is placed in a bowl to catch the liquid as it drains from the pureed pumpkin.


14. Cover the puree with plastic wrap. Place in the refrigerator and allow puree to drain for at least 2 hours. Drain overnight if possible.


15. Cook something delicious with puree and stuff face!!


Original Recipe

Might also enjoy:
Pumpkin Spice Whoopie Pies
Garlic Rosemary Pumpkin Seeds
Pumpkin Marshmellows

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