Fresh Pumpkin Puree from Scratch
Recipe courtesy of Lousiana Kitchen & Culture
Serves 2 pies
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.
Sugar Pumpkins, Smaller is Better.
Click image to enlarge
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).
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.