Pumpkin Puree

Pumpkin Puree

Making your own puree is really an easy task. It is surprising that more people do not do this. If you have ever made fresh squash from a butternut, hubbard or other squash, you can follow the same process.

Here is our recommendation for making pumpkin puree(or pulp as some call it):

1. Select a ripe and firm medium pumpkin. Larger pumpkins can be used, but they begin to take on a grainy texture the larger they get.
2. Cut open the pumpkin and remove the seeds and fibrous strings.(We call them pumpkin brains)
3. Cut the pumpkin into four to eight pieces.
4. Line a large baking pan aluminum foil. This will minimize the cleanup task.
5. Place the pumpkin pieces onto the baking pan.
6. Bake in the oven at 375 degrees for one to 1 1/2 hours, or until pulp is soft.
7. Remove the pulp from the rind with a spoon and discard the rind.
8. Blend the pulp until smooth using a blender, food processor or mixer.
9. To create a really thick puree, put the pulp into a cheesecloth and squeeze out excess water.

Make and use fresh puree whenever possible for the best taste and freshness. Leftover puree can be frozen for a short period of time. Canning of pumpkin puree is not recommended by the USDA.