pumpkin puree tips

How To Make pumpkin puree tips

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  Step 1
  What Kind of Pumpkin.
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  Step 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.
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  Step 3
  The Method
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  Step 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.
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  Step 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.
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  Step 6
  The Baking
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  Step 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
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  Step 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.
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  Step 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.
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  Step 10
  In either case, the pumpkins will be ready when you can slide a pairing knife into the pumpkin with little resistance.
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  Step 11
  Place the pumpkin flesh into a cheesecloth-lined colander and allow the excess liquid to drain away before pureeing.
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  Step 12
  After draining off the excess liquid, place in a food processor fitted with an S-blade and pulse until pureed
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  Step 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.
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  Step 14
  Keep the faith, and keep cooking.
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