How To Make Pumpkin Puree Recipe

Pumpkin Puree Description

Use this homemade pumpkin puree recipe to make your own puree for backing. It is really an easy task. It is surprising that more people do not make their own pumpkin puree. If you have ever cooked fresh squash from a butternut, hubbard or other squash, you can follow the same process. Once it is cooked, the pulp is squeezed in cheesecloth to remove as much excess moisture as possible. The secret to a good puree is to squeeze as much liquid out of it as possible.

Pumpkin Trivia: Pumpkins offer a lot of health benefits. Pumpkins were once recommended as a cure for freckles. They were used as a remedy for snake bites. And, the seeds are known to help avoid prostate cancer in men.

Pumpkin Puree Ingredients

What are the pumpkin puree ingredients, you ask!? Why, the only ingredient is a fresh pumpkin or two.

You can use practically any variety of pumpkins to make puree. However, pie pumpkin varieties are the best. They have a smoother texture which is perfect for all of your baking projects.

How to Make Pumpkin Puree Directions

Here is how to make pumpkin puree(or pulp as some call it):

Select a ripe and firm medium pumpkin. Larger pumpkins can be used for making the puree, but they begin to take on a grainy texture (the larger they get).
Cut open the pumpkin and remove the seeds and fibrous strings. (We call them pumpkin brains)
Cut the pumpkin into four to eight pieces.
Line a large baking pan with aluminum foil. This will minimize the cleanup task.
Place the pumpkin pieces onto the baking pan.
Bake in the oven at 375° F for one to 1 1/2 hours, or until the pulp is soft.
Remove the pulp from the rind with a spoon and discard the rind.
Blend the pulp until smooth using a blender, food processor, or mixer.
To create a really thick puree, put the pulp into a cheesecloth and squeeze out excess water. Squeeze out as much as yur can. The thicker, the bettter.

Storing Pumpkin Puree

For the best taste and texture, make and use fresh puree whenever possible. Store leftover puree in the refrigerator for a few days at most.

Puree can also be frozen for a couple months.

Canning of pumpkin puree is not recommended by the USDA. So, stick with fresh homemade pumpkin puree.

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