Pumpkin Puree Tips

7
Andy Anderson !

By
@ThePretentiousChef

Connie asked me to post this as a recipe so she could save it to her recipe box. So, here goes.

Well, with the Autumn season fully upon us… and thoughts go to all those yummy dishes made from pumpkin. But before you crack open that can of pumpkin puree, let me suggest making your very own puree, from scratch… Once you do it you’ll never look at a can of pumpkin puree the same way again.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Prep:
10 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

How to Make Pumpkin Puree Tips

Step-by-Step

  1. What Kind of Pumpkin.
  2. What you want is a 2 to 4 pound, sugar pumpkin. Sugar pumpkins are much sweeter than the larger carving variety, with less stringy flesh.
  3. The Method
  4. Cut the pumpkin in half… pole-to-pole, and then scoop out all the pumpkin guts… reserve the seeds for some other use, and then brush the inside with a bit of light olive oil. Lay them on a parchment-lined baking sheet, cut side down.
  5. Chef's Note: Some people like to sprinkle a bit of salt and/or pepper on the cut flesh, and that's fine; however, I prefer raw puree. That way I can spice it up for whatever recipe I'm using it for.
  6. The Baking
  7. Place a rack in the lower position, and preheat your oven to one of two temperatures:

    400f (205c): Hot & Fast
    325f (165c): Low & Slow
  8. Hot & Fast: This method will have your pumpkin flesh ready in less than an hour. By cooking it fast, it will have a less sweet taste. Which for some dishes is desirable.
  9. Low & Slow: This method will have the pumpkin flesh ready in about an hour and a half; however, the slower cooking temperature will develop a sweeter texture to the flesh.
  10. In either case, the pumpkins will be ready when you can slide a pairing knife into the pumpkin with little resistance.
  11. Place the pumpkin flesh into a cheesecloth-lined colander and allow the excess liquid to drain away before pureeing.
  12. After draining off the excess liquid, place in a food processor fitted with an S-blade and pulse until pureed
  13. Place in an airtight container, such as a mason jar. It will keep about a week in the fridge or up to a month in the freezer. Enjoy.
  14. Keep the faith, and keep cooking.

Printable Recipe Card




Show 14 Comments & Reviews

13 Summer Grilled Side Dishes

13 Summer Grilled Side Dishes


It’s time to grab a cold drink and fire up the grill! While we love to grill chicken, steak, and salmon, grilled side dishes are some of the best. Balsamic vegetables, cheesy potatoes, charred fruit, and foil packets on the grill are must-makes this summer. Whether you’re grilling for your family on a Wednesday night […]

17 Sundae Topping Ideas

17 Sundae Topping Ideas


There’s nothing better than indulging in a frozen treat on those hot summer days, but it’s time to step up your ice cream game. These delicious sundae toppings will change how you scream for ice cream. From homemade strawberry sauce to skillet peaches to pretzel bites, your taste buds will jump for joy when you […]

13 Different Ways To Grill Chicken

13 Different Ways To Grill Chicken


When asked, “What’s for dinner?” and you answer chicken, you won’t get a sigh from your family if you say grilled chicken. No matter what cut of chicken your family likes, we’ve gathered an assortment of recipes to make all summer long. You’ll find grilled chicken breast, wing, and thigh recipes. Plus, a tasty recipe […]