Make Your Own Pumpkin Puree

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After years of balking at processing my own pumpkin, I discovered this recipe recently in a new cookbook of mine that is fast becoming a favorite. Since the “stuff in the can” seemed to work just fine (IMHO) I saw no need to change. But we were given a sweet little pie pumpkin in our co~op bag; and this method of boiling, pureeing, and then cooking it down again before popping it in the freezer seemed easy enough. And it was. I’m anxiously looking forward to converting it into a dessert for our Thanksgiving~dinner~for~two this week.

If you’d like to give it a try:

Make sure to plan ahead by starting early in the day so that the pumpkin has time to cool completely before being put in your freezer.

Wash the pumpkin, then cut in half and remove the seeds*.

Cut each half into wedges and then remove the outer peel with a vegetable peeler.

Cut into chunks.

Cook in boiling water on the stove until soft; about 20 minutes, then drain.

Discard the water and place the chunks in the bowl of a food processor.

Process until smooth.

Return the puree to the saucepan and cook on low for an additional 30-40 minutes until thick.

Let cool, then spoon desired amount into ziplock bags and freeze.

I forgot to weigh my pumpkin before cooking it but a small pumpkin this size yielded about 2 cups cooked. I froze mine in 1 cup portions which should keep for up to 6 months.

*Don’t toss your pumpkin seeds. Soak them overnight in salt water, then put them through your dehydrator at 150 degrees for about 24 hours.

Alternatively: roast them in a slow oven with your seasoning of choice.

This tutorial was inspired by one found in this favorite cookbook:


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Make Your Own Pumpkin Puree — 8 Comments

    • Happy Thanksgiving to you too, Agi! I made up another batch today so I have enough pumpkin to last the holidays. I’m looking forward to using it.

  1. Ooh! We’re about to have a bumper crop of pie pumpkins in our garden and I wasn’t sure how I was going to process them all. This seems pretty easy!

    Happy Thanksgiving to you!

  2. Way easier to cook whole, quartered, seeded, small pumpkins in a crockpot for 4-6 hrs until soft, & purée whole mixture with an immersion blender right in crockpot. No need to peel! Works just fine, may need to add small amount of water or may need to drain in colander through cheesecloth depends on the pumpkin, you’re just looking for right texture to replicate canned pumpkin.

  3. Here is how I make my pumpkin purée: Wash outside of pumpkin really well. Stab pumpkin about 6 times with a knife. Place in a baking dish in a 350 degree oven for about 1 1/2 hours or until poking it with a fork is effortless. Pull it out and let cool about 20 mins. Cut the pumpkin in half and scoop out all the seeds and cut the rind off. Place in a food processor and purée. I have froze this in mason jars for a year and it was still good. I use this in all my baked goods and pies that call for canned pumpkin. I have never had any problems.

    • Jennifer thanks for the info! How long were you able to keep it in the Mason jars? My recipe said that it will only keep for 6 months but I have a lot of it and we just don’t go through pumpkin this fast. I hate to just pitch it.