We may not celebrate Halloween, but I do love pumpkins. I like to decorate the house for fall with them and then use them to make puree. I think fresh pumpkin tastes much better than canned…and it isn’t hard to make. I think once you try making and using fresh puree, it’ll be hard to go back to canned.
First you need a sugar pumpkin…or two. They are the smaller, darker orange pumpkins. You can use the bigger carving pumpkins, but they are more stringy instead of meaty. I’ve used carving pumpkins to make pumpkin bread and it tasted just fine but if you want to make a pie it is better to use a sugar pumpkin. A 4 pound pumpkin will give you about 1 1/2 cups of puree.
Wash your pumpkin, cut the top off and cut your pumpkin in half, then clean the guts and seeds out. Save the seeds as they make a yummy snack too! I choose to bake the pumpkin instead of boiling it. I think it retains more flavor and nutritional value. They contain Vitamin A & B and potassium. Pumpkins are also a source of protein, dietary fiber and Vitamin E.
So bake it cut side down in a 375F oven with about a cup of water for about 1 1/2 hours or until soft. Cool, then scoop the pumpkin from the skin and mash it by hand or use a food processor.
Because pumpkins are 90 percent water, the puree will be watery. You will want to drain it in cheese cloth overnight before you use/store it. It can be stored in the fridge for about 3 days or frozen for up to six months (but I used some that was in longer and it was fine). I like to freeze mine in one cup portions so that I can easily take out just what I need for a recipe.
There you have it. Don’t waste the pumpkins, use them! Pumpkin puree in the freezer will give you yummy pumpkin treats all winter. Let me know how you use your pumpkins in the comments below.
Luke 10:2 – And he said to them, “The harvest is plentiful, but the laborers are few. Therefore pray earnestly to the Lord of the harvest to send out laborers into his harvest.
Until next time – live simply and love abundantly! Grace and peace…