How to make pumpkin puree

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It is that time of year again to stock up on some pumpkin puree from some fresh pumpkins.  Not sure if it is the 3rd daughter or just getting older but this year I have come up with an ever faster way to convert pumpkins into puree.  Not only does this give you a better tasting pie, but given a organic pumpkin cost $6 a can you also save quite a bit of money with just a little additional work.

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Step 1: Clean the pumpkin. Use a little water and scouring pad to remove loose dirt

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Step 2: Remove stem and cut pumpkin in half.  This will take a little muscle to get through but using a serrated blade should make quick work of this little pumpkin.

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Step 3: Scoop out seeds and innards.  Using an ice cream scoop. scrape out the seeds and the stringy innards, you don’t have to get this completely clean as you can see below.  I also decided to save a few seeds with hopes to grow my own sugar pumpkins next year using the seed saving techniques I have wrote about last year.

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Step 4: Cook the pumpkin. Places halved pumpkins on a cookie sheet. Place in a preheated oven at 350F and cook the pumpkin for 1.5-2 hours. The pumpkin is done cooking when you can slice through the pumpkin flesh with an edge of a fork with almost no effort.

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Step 5: Scape out cooked pumpkin.  When the pumpkins are cool enough to handle simply take a large spoon and scrape out the cooked pumpkin and scoop into a large bowl being careful to not scrape too hard and accidentally get some pumpkin skin in the mix.

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Step 6: Blend.  Use a large metal spoon to scape the pumpkin away from the skin and place into a blender and blend until smooth.  Typically this can be as much as 1/3 water to 2/3 cooked pumpkin to get a good vortex going like above.

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That is it.  With my 5 pound pumpkin I purchased for $5 I got 6 cups of pumpkin puree, which is enough to make 3 pumpkin pie or 6 loafs of pumpkin bread and if my math is right about $30 compared to buying the canned variety.  After making a pie and a loaf of pumpkin bread this left me with 3 cups of pumpkin goo, which I put in 6 half-cup containers which I froze to make some more pie for Thanksgiving.