Introduction: How to Make Pumkin Purée From Scratch
Fall is here and that means pumpkins are in season! If you want to make any pumpkin desserts or soups, purée is the base for the recipes. If you have a garden with pumpkin plants like me, or just buy your pumpkins you will love to make this from scratch purée. It is pretty simple and requires only two ingredients. Read on if you would like to find out how to make it!
Step 1: Get Ingredients and Tools and Preheat Oven
- One pie pumpkin
- Large Spoon
- Parchment paper
- Large Knife
- Food Processor
Yield: About two cups (depends on the size of you pumpkin)
To make purée you will want a pie pumpkin (also called sugar pumpkin) NOT a large regular pumpkin, because pie pumpkin are sweeter and easier to use. I am using sea salt but you may use what you want. Don't forget to preheat oven to 400 degrees Fahrenheit.
Step 2: Cut Pumpkin in Half
Before cutting the pumpkin, twist off the stem. Then push the knife around pumpkin until it is in two halves. You could also use a cleaver which would probably be better, but I do not have one to try.
Step 3: Scoop Out Seeds
With a large spoon or ice cream scoop spoon out the seeds and strings slowly. Don't throw out the seeds! Just add a little oil and seasoning and bake the seeds until golden brown. Yum!
Step 4: Sprinkle Pumpkins With Salt
With the inside facing out sprinkle the pumpkin halves with a few pinches of salt. The salt helps to absorb some extra water and balances the flavor. I am using sea salt here.
Step 5: Place Halves on Sheet
Place the halves face down on the parchment lined baking sheet. Poke a couple holes in the pumpkins too, so that steam can be let out. This can be done with a fork or a knife.
Step 6: Put Pumpkins in the Oven
Put the pan in the preheated oven. Bake for 30-45 minutes or until a fork or knife inserted slides in and out easily. You might want to poke the halves in several places to ensure doneness. The pumpkin skin will become much darker and might in some places turn brown. This is totally fine.
Step 7: Purée the Cooked Pumpkin
Let the baked pumpkin cool for about 20 or so minutes, then scoop the cooked flesh with a large spoon into the food processor. Process the pumpkin until very smooth for about 2 minutes.
Step 8: Enjoy!
Scoop into a jar and enjoy! This stuff is very versatile and recently I made pumpkin chocolate chip cookies and a pie with this. Put it in smoothies, make a pie, eat it plain, make pudding, make soup, bake bread with it etc. Endless possibilities! This purée is really delicious and I hope you love it too. If you would like me to make an Instructable on pumpkin pie or some other dessert with this, leave your request in the comment section. Happy Fall!