Autumn brings cooler temperatures and the final harvest of many fruits and vegetables. Pumpkins are one of the items most commonly associated with autumn, bringing forth visions of jack-o-lanterns, pumpkins pies, pumpkin bread, pumpkin cookies and pumpkin cheesecake.
With proper shopping, planning and a little bit of time, it is possible to prepare fresh pumpkins at home and save money over the mass-produced solid-pack pumpkin found in grocery stores. Farmers markets, roadside produce stands and produce auctions can yield bargain prices for pie-worthy pumpkins. While the traditional large jack-o-lantern pumpkins can be processed into pumpkin puree, the results can sometimes be “stringy”. The best pumpkin choices for puree-making should be smaller varieties.
While a noble goal, it is difficult to properly clean the stringy pulp that attaches itself to the pumpkin seeds.
Preparation Instructions:
- Preheat oven to 350 degrees.
- Wash outside of pumpkins.
- On a cutting board, using a large knife or machete, cut each pie pumpkin into quarters.
- With a spoon, scoop out the stringy pulp and seeds from each pumpkin quarter. Discard pulp and seeds.
- Place pumpkin quarters cut side down on a baking sheet.
- Bake at 350 degrees 45-50 minutes until pumpkin is tender.
- Remove the cookie sheets from the oven and allow the pumpkins to cool until easy to handle.
- Using a sharp knife, peel the rind from the pumpkin. Discard the rind.
- Process the pumpkin flesh either through a food mill or in a food processor until smooth.
- Place a colander inside a larger bowl.
- Place the pumpkin puree into the colander.
- Refrigerate for 18 to 24 hours, allowing any extra liquid to drain out of the pumpkin puree.
Once the pumpkin puree has drained, it is ready to be used in any recipe calling for pumpkin or canned pumpkin.
If planning to freeze the pumpkin puree, package the pumpkin puree in freezer zip bags in the quantity necessary for a recipe.
Freezing Instructions:
- Squeeze any excess air from the zip bag, flattening the pumpkin puree inside the zip bag. This will provide easier storage and make thawing a faster process.
- Spread the zip bags evenly on the freezer shelf. Once frozen, the zip bags of pumpkin puree may be stored in the most space-preserving fashion.
- Thaw the frozen pumpkin puree overnight in the refrigerator. It is possible to thaw the pumpkin puree more quickly by placing the frozen zip bag in a bowl of cold water. After thawing, follow recipe instructions.
Preparing homemade pumpkin puree can be time consuming. However, the taste in the pie will convince any home baker to forget about the can from the grocer’s shelf.
Debbie Henthorn - The owner of a home bakery, Debbie Henthorn is an advocate of local foods and cooking from scratch.
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