Thursday, November 08, 2012

Pumpkin puree

I have never preserved pumpkin before because I simply never had enough of my own to do so. This is my first year and I am happy how this turned out. My first project was pumpkin puree that I can use for baking during the whole year. I even saved our carved pumpkins so they don't go to waste. Really, how long after Halloween can you leave jack-o-lanterns in front of your door anyway...

I preheated the oven for 400 degrees and I cut up the pumpkins. If you are starting from scratch with a whole pumpkin, you will have to first cut it in a half and scoop out all the seeds and goo. Click here to see what you can do with those. When you are done cutting them up, just place them this way on a baking sheet.

Leave them in the oven for 40 minutes or until soft - I insert a fork to check.

Then scoop out the pumpkin flash.

Use a hand blender or any other blender to puree the pumpkin. I had to add a bit of water to help it puree nice and smooth. (Honestly, I felt like I was making baby food for my kids - such a flash back ;-))

Some people like to add pumpkin spices in there before preserving but I like it pure. This is the consistency you should end up with, nice and smooth. 

I measure 2 cups and 1 cup of the puree (that is usually what recipes call for) and place it in the freezer safe ziplock bag. It should lasts in your freezer for months now. 

If you didn't see this yet, click here for yesterday's Roasted Pumpkin Seeds post.
Tune in tomorrow for a pumpkin butter tutorial!

No comments: