How to make pumpkin purée from a fresh pumpkin?
If you are like me and have pumpkins that your kids brought home from their field trip to the pumpkin patch, then you probably are wondering what to do with them. I used to think it was very hard to make pumpkin puree until I actually tried it out. It took me only less than 2 hours for the whole process. Check it out!
- Wash the fresh pumpkin thoroughly.
- Cut the pumpkin in half from top to bottom with a serrated knife.
- Scoop out the seeds and the stringy flesh.
- Separate seeds and set aside to make roasted pumpkin seeds. (Recipe in another post)
- Bake with shell side up on a cookie sheet or cake pan at 375 F for one hour.
Tip: I happened to cut one of the pumpkin halves again as you may be able to see in the second pan and found out that the insides were not as mushy as the first one which was completely face down. I think it retains heat better that way and therefore cooks better. Please forgive the glaring light in my oven.
6. Scoop out the insides with an ice cream scooper or any other curved ladle/spoon.
Cooked pumpkin scooped out.
7. Puree the scooped out cooked pumpkin balls in a food processor.
Four and half cans worth pumpkin puree (72 oz)
8. Measure out 16 oz or 2 cups into ziplock bags and freeze for later use.
Four 16oz bags of pumpkin puree ready to go in the freezer.
Recipe for pumpkin pie and roasted pumpkin seeds to follow.
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