I'm addicted to pumpkin puree. Maybe it's the pregnancy, maybe it's not. But, I had a hard time reserving this pumpkin puree as an ingredient for my recipes rather than just eating it straight. The texture is so smooth and I can not wait to make this as baby food next Fall.
Making your own puree versus buying canned pumpkin is so rewarding. It's easy to do, and it gives your home a refreshing Fall smell. Sugar or Pie pumpkins are the best to use for making puree and tastiest for using in recipes. I found mine at a local farmers stand for only $2 each, where the next day at the grocery store the same size was selling for $4 each. So, I definitely recommend checking a farmer stand, first, to save money. Plus, you are supporting your local farmers. Another rewarding feeling! 🙂
I didn't follow anyone's recipe and just roasted as I know to roast squash, then scooped out the flesh and pureed it in my blender. You can also use a food processor or mash it with a fork. Depends on the consistency you like. Here is some pumpkin math I found in a local Michigan food magazine when I was visiting family for my baby shower. I found this very helpful when deciding how much pumpkin puree I actually needed:
Plan a half pound of fresh pumpkin per serving - most of what you buy will be discarded as peel and seeds.
- 1 fresh 5-pound pumpkin = about 4-½ cups cooked, mashed pumpkin
- 1 pound fresh pumpkin = about 1 cup cooked, mashed pumpkin
- 1 15-ounce can pumpkin = 1-¾ cups mashed pumpkin
- 1 29-ounce can pumpkin = 3-½ cups mashed pumpkin
Makes 4 cups puree
2 sugar or pie pumpkins (2 lbs each)
Preheat oven to 325˚F. Cut pumpkins vertically in half from stem to bottom. Scoop out the seeds and stringy membranes. (Clean and reserve seeds for later use. Recipe to follow shortly.)
Place halves flesh side down on a baking sheet. Add one cup of water.
Bake for 60 - 90 minutes, until flesh is tender and can easily be scooped from the skin. Mine were ready in 60 minutes.
Scoop out the flesh and puree in a blender or food processor. Or, use a fork to mash, depending on desired consistency.
*Strain through a cheesecloth or coffee filter to thicken your puree, if desired.
Source: Pennies on a Platter Original