What to do with all these pumpkins! What to do Indeed. Tried making purees? Sounds like a sweet idea if you ask. So what exactly is this pumpkin puree and how do you turn your plain pumpkin fruits into one?
The puree is mashed or liquidized fruits or vegetables so this recipe we have for you will show you how to make the most of your pumpkin and turn it into a sweet, flavor center that is pumpkin puree.
I’ve Seen Enough, Show Me How To Make One!
Firstly, you need to get the pumpkin choice right, very important. Regular pumpkins have a significantly higher moisture content and are less sweet in flavor. Sugar pumpkins and pie pumpkins have a more concentrated flavor and are much easier to slice as well.
For this recipe, you’ll want to get your hands on a 2-pound pie or sugar pumpkin, which will yield roughly 2 cups of pumpkin puree. Smaller pumpkins have better flavor and will be easier to slice.
- Preheat your oven to 400°F (204°C). Line a half sheet pan with parchment paper or foil.
- Carefully slice the sugar pumpkin in half lengthwise, scoop out and set aside the seeds (you can clean and roast them for a healthy snack, here’s a simple roasted pumpkin seeds recipe). Place the pumpkin halves cut-side down on the sheet pan.
- Roast for 35 to 45 minutes, or until the pumpkins have partially collapsed, and the flesh is very soft and is beginning to pull away from the skin.
- Scoop out the flesh and puree until smooth in a food processor. Store in the fridge for up to a week or freeze for later. That’s it!
Tips for Success:
Please note that homemade pumpkin puree is thinner and more watery than store-bought canned pumpkin puree. If you use it as is, the higher water content can affect baked goods, particularly any custard-based baked goods, such as pumpkin pie.
To thicken it to your desired consistency, strain the pumpkin puree in a sieve lined with cheesecloth over a bowl. Discard any liquid and use as directed.