Pumpkins were not only used for decoration in the fall; they also used to make desserts and add it to other foods. One of the most popular food preparation uses of pumpkin is to make pumpkin puree. This puree is most often used to make pumpkin pies and can be used instead of canned pumpkin puree that you buy from the store.
Here is how to prepare fresh pumpkin puree:
Step 1 – Make. Your small pumpkin (between 2 to 4 pounds) is intended for eating, not for Halloween decoration. Choose sugar, milk, or cheese pumpkins (they could also be called pie pumpkins) with firm skin without blemishes and the stem still intact. Keep in mind that you will get one cup of puree per pound of pumpkin, so if you want 2 pounds of pumpkin, you will have 2 cups of puree. Once you have your pumpkin, you can store it in a dry, cool place (50 degrees Fahrenheit and above) for a month.
Step 2 – Rinse the outside of the pumpkin with cold water to remove any debris and dirt.
Step 3 – Cut off the stem of the pumpkin and cut the pumpkin in half from top to bottom (not to the side).
Step 4 – Pierce out the fibrous material and seeds with a metal spoon. You may want to save the seeds for roasting later.
Step 5 – Preheat your oven to 350 degrees Fahrenheit, and brush the inside of the pumpkin halves with vegetable oil.
Step 6. – Place the pumpkin pieces, open side down, in a frying pan and pour 1 cup of water into the pot.
Step 7 – Place in the oven for 60-90 minutes.
< p> Step 8 – Stick a fork in the pumpkin halves to see if it’s really tender/soft; this is the sign that it is done.
Step 9 – When it is done, remove it from the center and place the pumpkin halves on a cooling rack or on a cutting board until it is cool enough to handle.
Step 10 – Pierce the inside (called the flesh) of the pumpkin shell with a metal spoon and place it in a container.
Step 11 – Mash the pumpkin using a potato masher, hand blender, food processor, or blender until the entire pumpkin is consistently smooth .
Step 12 – Place the puree in a sieve covered with towels or two coffee filters to absorb the moisture from it. Place a bowl under a sieve to catch the liquid. Cover with plastic wrap and place in cling film to allow to soak for at least 2 hours, but preferably overnight.
If you do not plan to use the puree immediately, place it in an airtight container. put it in the refrigerator for 24 hours. Or you can take it in measured quantities for up to 3 months; just be sure to note the container’s quantity, contents and date so you don’t forget.
