Processing Your Own Pumpkin Puree

Instead of just buying the same old canned pumpkin this year, why not make your own pumpkin puree. We have used pumpkin puree for many different recipes including: pie, cookies, waffles, and ice cream.  From experience, we have found that the pumpkin variety does matter when choosing one to process. Our favorites so far are Rouge vif d'entampes (Cinderella) and Long Island Cheese. Cinderella pumpkins tend to have a lot of water weight and straining the pulp through cheese clothe may be necessary. The Long Island Cheese pumpkins have less water and make a nice, thick puree.  This is great especially for ice cream when you want to limit the amount of water so it stays creamy.  Several squash varieties are excellent as well, such as Butternut. You can also use sweet potatoes. Follow these steps to make your own pumpkin puree. Did I mention babies love it.

1. Select a ripe, firm medium pumpkin. Larger pumpkins may take on a more stringy texture. This is why we like the varieties mentioned above.
2. Cut open and remove the (brains) or fibrous seed area.
3. Cut pumpkin into manageable sizes. Smaller pumpkins may only need to be cut in half.
4. Line a large cookie sheet with tin foil to make clean up easier.
5. Place pumpkin onto sheet face up, this will allow more moisture to leave the meat and make your pulp more creamy.
6. Bake at 375 degrees for 1 hour or until soft.
7. Remove meat with a spoon or knife just like a cantaloupe and discard skins.
8. Blend pulp in a blender or food processor. You can also use a Victorio Strainer with a pumpkin screen. Food processors may work better for large quantities. If using a blender be careful not to overload. Too much pumpkin is a lot of stress on a blender. (I learned from sad experience).
9. As mentioned above, you may need to strain the pulp through cheese clothe to eliminate some water if you would like a thicker           puree.
10. Use in whatever recipe you like.



It is best to use the puree when it is fresh but you can freeze it. USDA does not recommend canning pumpkin.