Fresh Pumpkin Puree from Scratch

Condiments and Sauces

Recipe courtesy of Lousiana Kitchen & Culture

Serves 2 pies

Ingredients: 

Sugar Pumpkins

  • 2 1/2 lbs - 3 lbs of pumpkin yields the equivalent of a 15 oz can of Libbys

Note: The amount of liquid varies in whole pumpkins and can alter your results. You'll need to press out extra liquid to achieve the consistancy that you get right out of a can. See method.

Choose sugar pie pumpkins with dark orange-colored flesh, they're perfect for pies, soups, muffins and breads.
This puree can be used in all your recipes calling for canned pumpkin(15 oz).

 

Sugar Pumpkins, Smaller is Better. 

Sugar Pumpkins

Click image to enlarge 

 

 

Method: 

Choose Your Method

Baking Method (preferred method)

In a shallow baking dish, place the two halves face down and cover with foil.
Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
Bake in a preheated 375˚F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it (a food processor works fine).

Boiling Method

Cut the pumpkin in half, discarding the stringy insides. Peel the pumpkin and cut it into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the pumpkin chunks are tender.
Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill

Note: No matter your method it is important to press all excess liquid out of puree. Place the pumpkin puree in a cheese cloth lined sieve or collander.
Fold up the edges of the cheese cloth and place a saucer on top weighted down with about a pound can. Let stand at least one hour or overnight works too.
You'll get a bright orange puree with the same consistancy as a can of Libbeys pumpkin.

Louisiana Recipes Weekly



 

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