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Homemade Pumpkin Purée

There are jack-o-lantern pumpkins and pie pumpkins. I chose an organically grown pie pumpkin. What's the difference?
-Pie pumpkins are smaller than jack-o-lantern pumpkins. They also have more flesh, hence a smaller cavity inside and fewer seeds.
-Jack-o-lantern pumpkins are bigger and because they're grown for size, tend to have stringier flesh and are more watery.
Trust me: keep the jack-o-lanterns for carving and for roasting the seeds; bake the pie pumpkin.
Course Method
Calories 925kcal
Author Lynn

Ingredients

  • 1 Pie Pumpkin

Instructions

  • Using a long sharp knife, cut your pumpkin in half horizontally.
  • The outside of my pumpkin was very tough, so I used the stab and saw technique. A serrated knife or a hand saw can also be employed. Use whatever works for you and allows all your fingers to stay attached.
  • Preheat the oven to 350° F (200 C) with a rack in the center of the oven.
  • Scoop out the guts of the pumpkin, putting the seeds aside to toast later. You don't want to miss out on those!
  • Lay the pumpkin halves, cut side down, on the rimmed baking sheet. Lay a sheet of aluminum foil over the halves and gently turn it under at the edges to secure it.
  • Bake the pumpkin for about 90 minutes. If it's a smaller pumpkin, it won't take as long. When it's done, the skin should yield to gentle pressure and the flesh should be soft.
  • Remove the pumpkin from the oven and allow it to cool till it's just warm.
  • Scoop out the flesh using a broad spoon (often the skin will peel right off) and put it into the bowl of a food processor. Pulse the pulp till it's smooth and even-textured. If you prefer, you can use an immersion blender for this step.
  • You could use your purée right away, but I like to put it in a strainer to drain off some of the liquid. (Save the liquid and use it in breads, muffins, or pancakes!). You could put it in cheesecloth or a coffee filter, but I just put mine straight in the fine sieve and it wasn't a problem.

Storing your pumpkin purée

  • To save it for later use, the easiest method is to put a pre-measured amount into a zip-loc bag or a freezer-safe container. Label it with the date, the contents, and the amount, then pop it into the freezer.
  • You can also freeze the purée in glass canning jars; just be sure to leave a good inch of headspace to allow for expansion when it freezes.

Nutrition

Calories: 925kcal | Carbohydrates: 234g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Sodium: 109mg | Potassium: 9524mg | Fiber: 41g | Sugar: 60g | Vitamin A: 37196IU | Vitamin C: 335mg | Calcium: 762mg | Iron: 16mg