How to Make Pumpkin Puree!
Pumpkin Puree is one of those things that I can easily get at the grocery store. The Libby’s canned Pumpkin Puree (not pumpkin pie mix) is one of those quality products that you can always count on to be consistent and give you a great tasting dessert with a beautiful texture.
But, have you considered making your favorite pumpkin dessert with pumpkin puree that you made yourself? It’s truly simple to do and doesn’t take more than 30 to 40 minutes to bake and once it’s cool, just a few minutes to buzz up into a perfectly smooth puree. Just think of all the accolades, wonder and awe you’ll get from your friends and family, not to mention the ability to choose just the perfect pumpkin for your dessert.
Please don’t use your Jack O’lantern pumpkin to bake with. It’s just way too stringy and watery to give you a good end result. Look to my post – 5 Pumpkin Varieties Perfect for Pumpkin Puree and Holiday Baking for some help with choosing the perfect pumpkin.
So, let’s get this simple process started. The pumpkin I’m working with is a Baby Pam Sugar Pie Pumpkin. The first thing you want to do is cut off the stem. I probably would have just snapped the stem off, but you can see that the stem was already cut short on this one.
What knife should I use?
I’m using a cleaver to cut through the pumpkin, but please use whatever knife you are comfortable with.
Next, scoop out the seeds and strings. You can use any type of spoon for this, but I like using an ice cream scoop.
If you’re interested in making Roasted Pumpkin Seeds…
If you have any interest in roasting the pumpkin seeds, place the seeds in a colander and wash them while working to remove the strings from the seeds. Then place them on a very lightly oiled cookie sheet and let them dry about 4 hours or overnight before roasting. And, please don’t try to dry these slippery devils with paper towel. You’ll end up with all of them sticking to the paper towel and, if you have no patience like I do, that entire mess will end up in the trash.
Super simple to finish the Roasted Pumpkin Seeds from here. Drizzle the seeds with 2 to 4 teaspoons of olive oil and season them however you like – simple salt and pepper is great btw. But, you can add any seasoning that you love – e.g., garlic, cumin, onion powder, cayenne and on and on. You can bake them in a low oven – 250 for 30 minutes. Shake them around a bit and bake another 20 to 30 minutes. Wallah! Done.
Place the two halves of the pumpkin on a foil or parchment-lined cookie sheet. I put mine skin side down. Not sure it truly matters. Place the pumpkin in a pre-heated 400F oven and bake for 30 to 40 minutes until the pumpkin is soft when a paring knife is easily inserted into the pumpkin.
Remove from the oven and cool so that you can comfortably work with it without burning yourself.
Once it’s cool enough to handle, scoop the pulp into the bowl of a food processor fitted with the metal blade. Pulse it up until the mixture comes together.
This isn’t quite there yet. Once I got it to here, I processed for an additional 2 minutes.
You can go ahead and use it right away or place it in a freezer bag. It will keep in the refrigerator for up to 1 week or in the freezer up to 6 months.
And, that’s it.
Here are some great desserts that you might want to try with your beautiful, fresh pumpkin puree.