How to Make Pumpkin Puree
Pumpkin puree is a key ingredient in fall pies, but it can also be used in breads, custards, ice creams, soups and a host of other dishes. If you’d rather skip the canned stuff, here’s how you can make it at home:
Roast the pumpkin
Place a small whole pumpkin on a baking sheet and roast it in a preheated 350°F oven until it can be easily pierced with a knife, 1 to 1 1/2 hours. For a shorter roasting time, slice the pumpkin in half and roast it, cut side down, in 1 inch of water in a baking dish until tender, about 45 minutes.
Scoop & puree
Let the pumpkin cool, then cut it in half crosswise (if not already done) and scoop out and discard the seeds. Scoop out the flesh with a large spoon and puree the flesh in a blender or food processor or with a food mill.
Now that you have the base ready, try these recipes featuring pumpkin puree. Substitute homemade puree for canned when applicable.
 Pumpkin Pie Waffles |
 Classic Pumpkin Pie
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 Pumpkin Ice Cream |
 Pumpkin Soup
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Can you tell me approximately how much pulp you get from a certain weight or size of pumpkin? I’ve always wanted to try this, but end up using the canned puree. I have a wonderful pumpkin cheesecake recipe and would love to try it out with homemade puree.
I always scoop the seeds out first, like you would make a jack o lantern, then roast. This gives seeds for roasting later. I go slower at 250 and let it go all day just keeping water in the pan. They’re done when they start to collapes or a fork goes into the meat with no resistance. I use the small pie pumpkins and do 5 or 6 at once. I probably get close to 2 cups per pumpkin, depending on how thick the meat is. I scoop them out once they’re done and either run thru the blender to use immediately or pack and freeze for later use.