Pumpkin Puree

October means it's time for pumpkin everything! There are so many delicious recipes out there that I hope to try this Fall & holiday season, and they all require pumpkin puree. Now of course I could use canned pumpkin, but I really love the idea of making my own. It's really awesome to eat something & know where it came from, and there's no doubt about what's in your food.

The past few years I've been getting my pumpkins at Burt's Farm in Dawsonville, GA. Go to a pumpkin farm or farmer's market near you & pick up a locally grown sugar pumpkin. It's important to note that you should only use sugar or pie pumpkins. Regular pumpkins that you carve into jack-o-lanterns will not work. The method here is pretty straightforward; the pumpkin is roasted until tender & then the "flesh" is blended until completely smooth. You will need a blender, food processor, etc. if you want the pumpkin to be a super smooth puree, but if you're ok with it being chunky a fork or potato masher will also work.

Here's a few things I plan to make with all the puree I have: pumpkin waffles, chocolate chip pumpkin bread, salted caramel pumpkin cheesecakes, and I'm considering branching out to try a savory pumpkin recipe! 

I got roughly 8 cups of puree from 2 sugar pumpkins, but amount will vary based on size!

INGREDIENTS 

sugar pumpkin 

INSTRUCTIONS 

1) Preheat oven to 400 degrees Fahrenheit. 

2) Make sure the outside of the pumpkin is clean. Remove stem and cut in half vertically.

3) Remove all seeds from the inside & scrape away any excess stringy fibers.

4)  Place pumpkins facing down with skin side up on a parchment lined baking sheet.

5) Roast for roughly 30 minutes or until the pumpkin is fork tender. 

6) Allow the pumpkin to sit until it is cool enough to handle with bare hands.

7) Peel away the skin & transfer the cooked pumpkin to a blender or bowl for mashing. This may have to be done in batches depending on the size of your pumpkin & blender.

8) Once all of the pumpkin is smooth, allow it to completely cool to room temperature. At this point it is ready to be used or to be frozen. 

*TIPS*

To freeze the puree, measure 1 or 2 cup amounts into plastic ziplocs. The way that works best for me is to place the bag inside a large cup & fold the edges down. Remove as much air as possible before sealing and lay flat in the freezer. Be sure to label the bags with the amount inside and the date. Some say the frozen puree is only good for 6 months, but I've used it at almost a year old and it was just fine.

To use frozen puree, thaw at room temperature. If it looks watery or too runny the best way to fix it is to pour the puree into a small pot & let it simmer on low until the liquid evaporates and it thickens.