Monday, October 18, 2010

Homemade Pumpkin Puree

I've been hearing rumors of a pumpkin shortage in the grocery in October, in the Midwest, this is basically the same thing as a national emergency.  (You know I'm right!)  True to my nature, I think that homemade pumpkin puree is the way to go...better than canned.  But then, again, I love to make my own stuff from scratch.  Should you be able to track down some pumpkin, I have zero problem with that.  However, should you want to make your own pumpkin puree, the process is simple!  It is worth trying once, and you might surprise yourself and never go back to canned!

Homemade Pumpkin Puree

2-3 pie pumpkins (the small ones in the produce department)
  *that's it!  :)

Preheat the oven to 350 degrees.

1. Cut the tops off of the pumpkins.  Cut in half.  Scoop the seeds out and discard.  Place each half face-down on a rimmed baking sheet.  When baking sheet is full, pour some water into the pan to cover the bottom.  This will keep the pumpkins from burning.

2.  Bake for 45-60 minutes, until pumpkin pulp is fork-tender and outsides of pumpkins are a deep orange.  Remove from oven and cool slightly.  Turn each half over, so that it doesn't absorb the water.

3.  With a spoon, scoop the pumpkin pulp out of the shell.  Transfer to blender (do small amounts) or a food processor and blend/process to a puree.

4.  For the best puree, line a large colander with a double layer of cheesecloth and place over a large bowl.  Pour puree into the cheesecloth and let drain for about 30 minutes.  Discard pumpkin liquid.  Refrigerate or freeze puree until ready to use.

(I think my 3 pumpkins yielded about 6 cups.  I didn't measure, so this is a guess.)

Now, for the pictures....they are in the order of the process listed above.

 Enjoy!  Leave a comment below--I would love to know how this turned out for you!


  1. the same rumor of a pumpkin shortage happened last year and I just laughed because I thought, worst comes to worse, I'll just make my own! this looks great.

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