How to Make Pumpkin Puree

Every spring we put a couple of pumpkin plants in the garden of our weekend house, a cozy retreat from city life, which we refer to as “the creek house.” The place is located not far from Half Moon Bay, ostensibly the pumpkin growing capital of the U.S., so it has never come as a surprise that our pumpkins always thrive there, keeping us in pies and muffins throughout the fall.

A Pumpkin Patch

This year we upped the ante and planted not just a few seedlings, but an entire pumpkin patch replete with sugar pie and rouge d’estampes pumpkins for eating, little dumpling pumpkins for decorating, and big carving pumpkins for Halloween. By September I was counting the days until we would begin harvesting. Apparently, I wasn’t the only one. Turns out a small pack of wild boar came upon my beloved pumpkins and took out the entire patch before I could get to it. They left behind a single, four-pound sugar pumpkin, just enough for a couple of Thanksgiving pies.

I’m mourning my pumpkin patch, but grateful for my lone pumpkin. I’ll roast and puree it next week. Why not join me in making your Thanksgiving pie with a real, honest to goodness pumpkin, too?

Upside of Fresh Pumpkin

Starting with a whole pumpkin versus a can is pretty darn satisfying, not to mention the fact that it’s superior in taste and you get all those pumpkin seeds for roasting. Pumpkin is also enormously nutritious, rich in vitamin A, potassium, as well as iron. Besides all that, making your own pumpkin puree gives you major bragging rights with dinner guests and you can show the kids that their Thanksgiving pie comes from an actual pumpkin.

Tips for Making your Own Pumpkin Puree

If you’ve never cooked a pumpkin from scratch, here are a few things to keep in mind:

  1. Be sure to buy of a sugar pumpkin, available at farmer’s markets, organic markets, and many supermarkets. The ones sitting on your front stoop for the past month are stringier, more watery, and lack the flavor of a good cooking pumpkin.
  2. To save time on the big day, do all of your pumpkin prep one or two days ahead and keep it in the fridge. Or cook it even sooner, seal it, and store it in the freezer, where it will keep for up to three months.
  3. Once your pumpkin is pureed, you may want to strain it a bit. Canned pumpkin is quite thick and dense, with no visible liquid. Since most recipes are developed using canned, you want your pumpkin to be similar. Simply transfer the puree to a sieve or colander lined with cheese cloth set over a bowl for about 20 minutes. This is particularly important if you using another variety of pumpkin, such as rouge d’estampes, which have more liquid than a sugar pumpkin.

“How To” On Cooking a Pumpkin

Now, as for cooking your pumpkin, the recipe below will guide you on your way. And as far as those wild boar go? I’m thinking pork sausage might be awfully tasty in the stuffing this year.

Recipes using Pumpkin Puree

How to Make Pumpkin Puree from a Whole Pumpkin

Making your own pumpkin puree is neither hard to do nor does it take much time. Simply roast a sugar pie pumpkin until tender, spoon out the cooked flesh, and puree. That's it. Cook a couple of pumpkins at once and you'll have enough of the nutrient-rich vegetable not only for pie, but pumpkin muffins, pancakes, soup, and any other seasonal favorites.

Ingredients

  • 1 four-pound sugar pie pumpkin

Instructions

  1. Preheat the oven to 425 degrees.
  2. Cut the pumpkin in half down the center. Set the 2 halves, cut-side-down on a parchment paper-lined, rimmed baking sheet.
  3. Bake until the pumpkin flesh is very tender (so tender you can easily mash it with a fork), about 50 to 60 minutes.
  4. Let it cool enough to handle. Use a spoon to scoop out the seeds and stringy bits. Save the seeds for roasting or discard. Then, scoop the flesh away from the skin and put it straight into a food processor fitted with a metal blade. Discard the skin.

  5. Run the processor until the pumpkin is a smooth puree, a minute or so. If you don't have a food processor, you can do this with a blender, hand blender, or potato masher.
  6. If the puree looks thin or watery and you are using it for a recipe calling for canned pumpkin, transfer it to a sieve or cheese cloth-lined colander set over a bowl to allow some of the liquid to drain off. 

  7. Store pumpkin puree in  the refrigerator for up to a week or in the freezer for 3 months. If any liquid has separated from the solids, simply strain it off through a sieve or cheese cloth lined colander.

Comments

11.14.2011 at 3:24 PM #

Leslie

Um, wild boar?!?!

11.14.2011 at 3:24 PM #

katiemorford

Yes, wild boar…

11.14.2011 at 3:34 PM #

kim brady

Yum- pumpkin pie for breakfast- one of my favorites! Thank you for the inspiration and encouragement, Katie. I have never done this from a “whole” pumpkin and since I am not in charge of the turkey this year I am going to dive right in. *Any tips on best way to clean and roast the seeds?

11.14.2011 at 3:34 PM #

katiemorford

In my recipe instructions you don’t scoop the seeds and string until after the pumpkin is cooked simply because it is easier to remove the seeds/string after cooking. But, if you want to roast the pumpkin seeds, scoop the seeds and string before cooking the pumpkin. Then, separate the seeds from the “goop”, rinse them well and dry them on a dish towel. Toss them with a little olive oil and salt and bake at 375 degrees until crispy, about 12 minutes. You can also look here for some more interesting ideas on roasted pumpkin seeds: http://www.101cookbooks.com/archives/001524.html

Good luck with your pie!

11.14.2011 at 8:26 PM #

Amy

I’ve always wanted to make pumpkin pie from scratch. Thanks for the recipe. I live in Half Moon Bay and have grown my own pumpkins in the past. They do thrive in our area. Have a happy thanksgiving! I really enjoy your blog.

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