Got more pumpkins from your garden than you know what to do with? Thinking of buying some farmer's market pumpkins to cook with? Then you'll almost certainly want to know how to make pumpkin puree - the stuff of pumpkin pies, pumpkin bread, and a host of other fall and winter goodies.
But just any old pumpkins won't do. You want sweeter pumpkins - called "sugar pumpkins" (or sometimes "pie pumpkins") - and they should measure 2 to 24 inches across. Butternut squash works very well, too. In fact, the most famous brand of "pumpkin puree" sold in the U.S. contains butternut squash. Some people also use Hubbard squash, Boston Marrow, or - well, any type of winter squash. Just bear in mind that anything that's not a sugar pumpkin may be more watery, more stringy, and not as sweet as what you're used to.
DIY Pumpkin Puree
You will need one (approximately 20 inch) sugar pumpkin (enough for 2 pies); or use multiple smaller pumpkins.
1. Preheat the oven to 325 degrees F.
2. Wash the outside of the pumpkin in warm water; pat dry.
2. Wash the outside of the pumpkin in warm water; pat dry.
3. Cut the pumpkin in half. Using a large spoon, remove all the seeds and the stringy pulp. (Save the seeds and roast them!)
4. Set the pumpkin pieces on a baking sheet and place in the preheated oven. Bake until the shell is brown and the "meat" is tender. (In the photos, I used three 5-inch Winter Luxury pumpkins and roasted them for about 25 minutes; this was enough for 2 pies.)
5. Let the pumpkin pieces cool. Using a large spoon, scoop the meat away from the shell. My Winter Luxury pumpkins are not watery, but some pumpkins or other squash may be, so it's a good idea to place the "meat" in a colander that's sitting over a large bowl, so that excess moisture can drain away from the pumpkin. If liquid comes from the pumpkin, place the colander and bowl in the refrigerator overnight.
6. With a food processor, traditional blender, or immersion blender, puree the pumpkin. (Ideally, there will be no liquid in the puree, but if there is, drain off and discard the liquid.)
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Post updated 11-22-23
Great! Thanks. I have no idea what type of pumpkin is sitting on my porch, but it's about the right size.... though I know it was picked early due to frost where it was grown... it's much lighter in color than you'd expect.
ReplyDeleteI'm pretty sure that we have smaller pumpkins than that and my husband already ripped out all the guts of them and put them in a baggy in the fridge. What can I do with it?
ReplyDeleteJessie, are you talking about the seeds and guts? Or the "meat?" If it's the meat, you can try eating it. If it's in chunks, you can roast it, for example. Or you can try pumpkin puree. If it's not from the pumpkins/squash mentioned in the post, it could be more stringy or not as sweet as you're used to. If it's the stringy stuff, just compost it or throw it out. Save the seeds for roasting!
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