Pureeing Pumpkin Is Easy!

After cleaning the seeds out of the pumpkins, we, of course, cooked and ate them! 😀  There are loads of wonderful recipes to try on the internet. And I didn’t want to waste all that delicious pumpkin, so I pureed it! It’s very easy and tastes sooo much better than canned puree.

Preheat your oven to 350 degrees.  Line your pumpkin bits flesh side up on cookie sheets and cook for 45 minutes or until fork tender.

Ready to go!

Ready to go!

45 minutes later, they're done. Now let them cool.

45 minutes later, they’re done. Now let them cool.

Now it’s time to separate the flesh from the skin.  If, like me, you’re pumpkins are older, you will be able to just peel them.  If they’re fresh pumpkins, they will still have a lot of moisture in them and might not peel easily.  If so, you will have to use a spoon or a knife to scrape the pumpkin from the skin.

Peeling pumpkins.

Peeling pumpkins.

Just like that.

Just like that.

Now you have a bowl full of pumpkin bits. So you can get out your mixer and have at them...

Now you have a bowl full of pumpkin bits. So you can get out your mixer and have at them…

Using a mixer will give you more of an apple sauce texture to the pumpkin.  You'll never notice it in muffins, but a pie will have a somewhat thicker texture.  The same with pumpkin butter.  The spices won't meld into all the chunkier bits and so there will be a definite note of pumpkin along with the spic

Using a mixer will give you more of an applesauce texture to the pumpkin. You’ll never notice it in muffins, but a pie will have a somewhat thicker rather than creamier texture. The same with pumpkin butter. Which is fine by me, BUT if you have family members that are sensitive to food texture then whip out your blender….

Now if your pumpkin is too dry to blend well, feel free to add some water or apple juice/cider to the blender to get things started.  But only a little bit!  You don't want watery pumpkin

Now if your pumpkin is too dry to blend well, feel free to add some water or apple juice/cider to the blender to get things started. But only a little bit! You don’t want watery pumpkin puree!  And remember to blend in small batches for better consistency. And for those of you with really fresh or less cured pumpkins that DO have watery pumpkin puree, pour your puree into a cheesecloth or flour towel lined colander and let it sit and drain for a couple of hours.  If you have a large, fine mesh strainer, that will work as well.  Some pumpkin will squeeze out, but not much.

Now freeze it however you will in freezer containers or freezer bags.  To make life easier on yourself, freeze it in cup amounts that match what you’ll use it for.  For example, I have a cranberry pumpkin muffin recipe I love that requires 2 cups of puree.  So I put two cups in a bag and freeze it.  The night before I want to use it I put it in the fridge to thaw.  But you could nuke it in the microwave on defrost in a pinch.  Just be careful not to burn it!

The puree will keep up to six months in a regular freezer.  But if you have access to a freezer chest and a FoodSaver, it’ll go a year easy.  Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s