Pumpkin puree or self-mashed pumpkin is a delicious base for making pumpkin pie, pumpkin cookies, and many other delicious fall dishes. This puree is made from freshly roasted and peeled pumpkin. This article will explain how to choose a good pumpkin and turn it into a puree.
Step
Method 1 of 3: Selecting and Processing Pumpkins
Step 1. Get a small pumpkin or sugar pumpkin
You can make pumpkin puree from any type of pumpkin, but for the most intense flavor (and the best for making pies), choose small pumpkins intended for use in recipes, rather than pumpkin-sized ones for making lanterns. One pumpkin will make a cup or more of pumpkin puree.
- Look for pumpkins with bright orange flesh, no large bruises or pits, and relatively uniform shape.
- Pusaka Pusaka (Heirloom) often have striated colors such as yellow and green in addition to orange. This type of pumpkin makes a good pumpkin puree too, but the color may not be as bright as the classic bright orange you're used to seeing.
- Avoid decorative baby pumpkins – they don't contain enough flesh to make much pumpkin puree, and they're not grown to be eaten.
Step 2. Wash the pumpkin
Wash the pumpkins under cold running water and remove any debris, especially if you got them from your garden or pumpkin field.
Step 3. Cut the pumpkin
Start by cutting the stems, trying to get as many parts of the fruit as possible. Then cut the pumpkin in half so you can see the seeds.
Step 4. Remove the seeds
Use a large spoon to transfer all the seeds from the pumpkin pieces to a bowl. Save the pumpkin seeds for later, as pumpkin seeds are delicious for roasting too. Also, take as much of the stringy, slimy center of the pumpkin as you can.
Step 5. Slice the pumpkin into a crescent shape
Finish processing the pumpkin by slicing the pumpkin halves into quarters. You should now have 8 pumpkin slices (or more, if you're using more than 2 pumpkins) to work with.
Method 2 of 3: Roast, Peel and Puree Pumpkin
Step 1. Preheat the oven to 177 degrees C
Step 2. Place the pumpkin slices on the baking sheet
Arrange the pumpkin slices evenly on the baking sheet, with the crusted side down. Try not to let the pumpkin pieces touch as the pumpkin may not cook evenly. No need to pour oil over the pumpkin; Pureed pumpkin should have no other ingredients than pure pumpkin if you plan to use it in other recipes later.
Step 3. Bake the pumpkin slices
Place the baking sheet in the oven and let the pumpkin bake for about 40 minutes. When the pumpkin is ripe, you should be able to easily stick a fork into the flesh. Remove the pumpkin from the oven and let it cool.
- Don't roast the pumpkin until it turns brown; this will affect the taste of the pumpkin puree. Pumpkin should be roasted only until the pumpkin is cooked.
- Pour a little water into the pan with the pumpkin slices to prevent the pumpkin from overcooking. The water will turn to steam as it heats up, which will help the pumpkin cook evenly without browning.
Step 4. Peel the pumpkin
Once the pumpkin slices are cool enough to handle, it's time to peel the skin off. Use your hands to remove the skin from the pumpkin flesh. The skin should come off fairly easily. You can use a fork to help separate the pumpkin skin if necessary. Place the pumpkin flesh in a bowl and remove the skin.
Step 5. Puree the pumpkin
Place the pumpkin flesh in a food processor and puree until it is completely smooth. Check to make sure there are no lumps of pumpkin remaining. If you don't have a food processor, you can use a blender or a mashed potato instead.
- If the pumpkin puree seems too dry, add a few tablespoons of water to moisten it.
- If the pumpkin puree seems too wet, strain it through a cheesecloth before storing it.
Step 6. Save the pumpkin puree
Pumpkin that has been mashed can be stored in the refrigerator in an airtight container for a few days. You can also place them in a plastic bag for freezing, and freeze them for several months in the freezer for later use.
Method 3 of 3: Using Pure Pumpkin
Step 1. Make a pie filling from pumpkin
This is a classic benefit of pumpkin puree, and one of the tastiest. You've done the hard part with making pumpkin puree; all that's left to make a delicious pumpkin pie filling is to add the right spices and a few ingredients. To make enough filling for one pie, mix 3 cups of pumpkin puree with the following ingredients, then pour into the pie crust:
- 6 eggs
- 1 tablespoon cream
- 1 1/2 cups brown sugar
- 1/2 tsp salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 tsp nutmeg
- 3 cups evaporated condensed milk
- 1 teaspoon vanilla
Step 2. Make the pumpkin bread
This healthy dessert is a delicious way to take advantage of excess pumpkin puree. Mix the pumpkin puree with the flour, baking soda, sugar, olive oil, eggs, and chocolate chips, then pour the batter into the bread pan and bake. This bread is simple, and will fill your home with delicious aromas.
Step 3. Make pumpkin soup
How about using pumpkin puree for something savory? Making soup is a great choice for a quick dinner on a typical day. Simply sauté the chopped onions and garlic in butter in a large skillet. Add 2 cups of pumpkin puree and stir until thoroughly cooked. Add 2 cups of chicken stock or vegetable stock and bring the soup to a boil, then reduce the heat to a simmer. Sprinkle with salt, pepper and nutmeg to taste. Serve in a serving plate or bowl and add a round of sour cream on top.
