Homemade pumpkin puree.

September 28, 2010

Homemade pumpkin puree.

I read all about the great pumpkin shortage of 2010 without batting an eye. First, I know I'm a little strange, but I only sort of like pumpkin pie, and only if it's homemade. Once a year will do me just fine (kinda like eggnog), and I'll certainly survive if I have to live without it for there are always apple pies, and sweet potato pies, and pecan pies waiting to be nibbled during the holiday season.

Second, I make my pumpkin puree at home. There is no need to fret over the rain situation in Illinois, or to pay $30 dollars for a can of pumpkin puree on eBay. You just grab a pumpkin (or a butternut squash - that's what most 'pumpkin puree' is made of anyway), wrap it in foil, and pop it on a cookie sheet in a 300°F oven until it's squishy and deflated - 3 or 4 hrs, depending on the size of your pumpkin. Or use any other roasting method you'd like.

Homemade pumpkin puree.

Scoop out the seeds and discard the skin before pulsing in a food processor until smooth, or run the entire pumpkin - seeds and all - through a food mill. Either way, you'll end up with a smooth puree.

At this point, you may notice that your puree is watery. You can strain that excess water out with a cheesecloth and a fine mesh strainer, but I prefer to leave it at is. The excess liquid doesn't seem to affect the outcome of my recipes, so I prefer my lazy ways.

If you aren't going to use your puree immediately, scoop it into a freezer-safe container. It will keep in the freezer for up to one year. Otherwise, cover and store in the refrigerator for up to five days.

6 comments:

  1. Nice job on your puree. I love your jars too.

    That report had to be a spoof, right? I bought lots of Libbys pumkin last season and beyond as I bake plenty of pumpkin bars, oh well who knows. Anyway you are set no matter what happens and that is all that matters..I bet that would make a nice soup too.

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  2. LOVE IT!!! My gramma will have a million pumpkins soon. Fyi, if you need free squash.

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  3. Teresa - definitely! The more pumpkin, the better. :)

    Sherri - I know people who have had grocery store fights over canned pumpkin. Strange, eh?

    I'll definitely look into a good pumpkin soup recipe. Yum, yum.

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  4. I heart pumpkin pie:) I had no idea of the shortage this year. I tried growing some myself but they never took off. I love how easy this recipe is thanks for sharing! This jars are great too.

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  5. pumpkin muffins.... mmmmmmm

    -pz

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  6. And then you get to admire how pretty it is in your beautiful glass jars! So much nicer than a can.

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