Just kidding on the Harold thing; we actually bought a fresh turkey.But we did have a pretty pure Thanksgiving dinner , capped off by the most delicious pumpkin pie I’d ever tasted—made especially scrumptious by pumpkin puree that she and I made ourselves.I’ve been pureeing my own pumpkin ever since.It’s around this time of year that I start storing up pumpkin puree in my freezer, in approximately one-cup quantities.Aside from the obvious use in pumpkin pie, it comes in handy for pumpkin bread, pumpkin muffins, pumpkin dip, pumpkin smoothies, pumpkin cookies, pumpkin butter…I even mix the puree with butter and maple syrup for a ridiculously sinful fall side dish.And don’t even get me started on how good it is for you.I don’t even need to tell you; just look at the color and you’ll be a believer.Substitute homemade for the stuff in the can.(Though the first time my mother-in-law and I pureed pumpkin, we used a big motherin’ thing and it turned out just fine.).I’m sorry, guys…but you’re a part of the food chain.And while I don’t necessarily subscribe to the exact same set of values vegetarians do, I do understand where they’re coming from.Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender.And that makes it pretty easy to remove the skin from the pumpkin pieces.Sometimes I use a knife and scrape the “meat” from the skin as I peel it back.And puree away!Here’s how I store my pumpkin:.I spoon about 1 cupful of pumpkin into each bag; that way, I know exactly how much I’m getting when I pull a bag out of the freezer.IT’S A GOOD THING I HAD YOU FOLD THOSE SIDES DOWN SO YOU WOULDN’T GET PUMPKIN ALL OVER THE INSIDE OF THE BAG, HUH?Don’t tell the freezer police. .
How to Make Pumpkin Puree
This fall, skip the canned pumpkin and learn how to make pumpkin puree at home with fresh pumpkin (or squash)!Why make homemade pumpkin puree?How to Make Pumpkin Puree.How to Use Pumpkin Puree. .
Pumpkin Puree Recipe
Rating: 5 stars I just used some of the pumpkin from my jack o lantern, and zapped it in the microwave for 9 minutes.After an hour I lift the edge of the side with the stem and poke the pumpkin flesh gently with a fork.I let the hot pumpkin rest about 15 minutes before I take a spoon and scoop out the flesh.(Note: sometimes the emptied out pumpkin shell will dry hard and crisp, and the empty shell can be put back out on the porch as long as it stays cold outside in your environment!This varies based on species of pumpkin, whether or not you cooked it long enough to harden but not blister the skin, and how well you scraped it.).Rating: 4 stars I started baking the pumpkin in the oven this year as arthritis restricts me from cutting chunks and boiling.I let it sit in a seive for a few hours to get out as much water as possible if you do not do this step when you thaw out your pumpkin you will lose some to fluid and your recipes will have too much liquid.I don't suppose I'd add the sugar if I was making soup or bread but it was good for muffins.But my small-sized sugar pumpkin was still rock hard after baking for 1 hour and that was cut into little chunks.Instead I boiled the chucks until soft then used a hand held blender to puree the pumpkin. .
How to Cook Pumpkin and Make Pumpkin Puree
Be sure to choose a variety intended for cooking such as sugar pumpkins for the best flavor and texture.When baking pumpkin, I add a little bit of olive oil and then season depending on the recipe I plan to use it in.If you are making a dessert like Chocolate Chip Pumpkin Cookies, season it with a pinch of salt and some cinnamon.If you’re using it in a savory recipe like Pumpkin Soup or chili, you can use salt and pepper.When roasted it has a lovely flavor, and you won’t have much water to squeeze out either, so I highly recommend baked pumpkin for both ease and taste.When boiled, homemade pumpkin puree naturally has more water than it’s canned counterpart so I strongly suggest allowing it to drain in a colander lined with cheesecloth for a bit to remove some of the liquid before using.Absolutely, scoop the cooled puree into freezer bags, leaving two inches for expansion.We love baking it into pumpkin pie (or try a praline version for an extra crunch). .
Homemade Pumpkin Pie
How to Tell When Pumpkin Pie Is Done.You can either use pumpkin purée from a can, or make your own pumpkin purée by cooking a sugar pumpkin.Canned pumpkin purée will give you a consistently good result in your pumpkin pie.My friend Suzanne and I performed an experiment with her family to find out which pie tasted better, the one with canned pumpkin or the one made with puréed roasted sugar pumpkin.To make pumpkin purée from scratch, cut a medium-small sugar pumpkin in half.Just pour the pumpkin pie filling into an unbaked chilled or frozen pie crust, and bake it in the oven.How to Tell When Pumpkin Pie Is Done.This pie cooks for a little over an hour, first at 425°F and then at 350°F.1:00 Pumpkin Pie.Pumpkin pie is one of those pies you can easily make a day or two ahead.You can make both the crust and the filling in advance, refrigerate them separately, and then bake them the day of. .
Best Pumpkins For Pie: 20+ Gourmet Culinary Varieties For Baking
The best pumpkins for pie are heirloom culinary varieties with dense, sweet flesh that’s not watery or stringy.Skip the carving/Jack-O-Lantern types and opt for an heirloom cultivar chosen for its cooked flavor and texture.Dickinson pumpkins have dense orange flesh with minimal water content.Flavor is sweet and complex, while the texture is firm, making a thick pur ée.The dense flesh is not at all watery when pur éed for pie, and this heritage cultivar is known for its rich flavor when baked.He didn’t know he was carrying with him the seeds of a million dollar pie pumpkin and one of the most valuable heirlooms in history.It is the backbone of the pie industry even today.” Dickinson Pumpkin, Baker Creek Heirloom Seeds.Flesh is firm, making a thick pumpkin purée with a spicy scent and a sweet, mild flavor.These medium-large sized culinary pumpkins were originally cultivated in Australia, and grow to be in the range of 12-18 pounds when ripe.Jarrahdale pumpkins have sweet, fruity flesh that roasts to absolute gourmet perfection.These pumpkins and taste like a lot like Butternut Squash, but can be grown in hotter, more humid climates.The flesh is dense and rich, making a hearty pie filling.Zucchino Rampicante Squash have a subtle, sweet taste when used to make pumpkin pie filling.The elongated shape of the squash means that its difficult to peel and cube the really thin parts, but fortunately if you’re growing this one yourself, the plants are so vigorous that quantity will likely not be a problem.“The Italians use it for stuffing in gnocchi and ravioli; the flesh is rich and flavorful, great for baking and pies!This one is in very high demand at specialty markets” Zucchino Rampicante Squash, Baker Creek Heirloom Seeds.These pumpkins have a rough outer rind and a bright orange interior.Each pumpkin ranges in size from about 3-5 pounds, so bakers may want to purchase a few squash to roast.Kabocha Pumpkins have moderately sweet, fine-textured flesh that makes an excellent, thick pie filling.Despite being a thick pur ée, the texture is rich and creamy while the flavor is subtle and earthy (but not mild enough to be completely obscured by the spices).Buttercup Squash look and taste quite a bit like Kabocha Pumpkins, but with a sweeter flavor.Like Kabocha, the pur ée is thick and rich – perfect for pumpkin pie!Butternut Squash makes a yellow-orange pur ée with a sweet, nutty flavor.The aroma is almost like that of mashed sweet potatoes, but with a texture that’s slightly more juicy and a brighter yellow color.Butternut Squash make sweet pumpkin pies with a classic “nutty” autumn aroma.These unique pumpkins are round and very dark green as they start to mature, developing deep ribs and a wrinkly rind.Ripe Black Futsu Pumpkins turn a dusky brown color, weighing about 3 pounds.Black Futsu Pumpkins have a sweet, nutty flavor (think chestnuts or hazelnuts).These pumpkins grow to reach 6-8 pounds when ripe, and are known for both their pale, rough rind and incredibly sweet, smooth flesh.Winter Luxury makes a thick pur ée with a sweet flavor and a silky smooth texture.Hubbard Squash make fine-grained, smooth pur ée with a lovely subtle flavor.Marina Di Chioggia is an excellent cooking pumpkin, making a purée with a deep, dark orange color.This rich, dense winter squash is delicious in pies due to its sweet flavor that is enhanced by roasting the flesh prior to pureeing.Jaune Gros de Paris Pumpkins make a bright yellow purée.The flesh is thick, making a dense yet tender purée for pumpkin pie.The flesh is bright orange and is sufficiently dense and flavorful to make an heirloom-quality pie filling.Queensland Blue Pumpkins have thick and meaty flesh with a wonderful bright golden-orange color.The resulting purée is very sweet and keeps a bit of its golden color after being baked in the oven.Tokyo Blue Squash are known for their incredibly smooth texture and sweet taste in pumpkin purée.When used for pie filling, the fine-grained flesh is aromatic, a bit earthy, and retains some of the yellow color after cooking.Flat White Boer Pumpkins have sweet orange flesh that makes a great pie filling.Cinderella pumpkins have dense bright flesh perfect for baking in pies.The flavor is not as sweet as some other heirlooms, and is a good choice for those who like their pumpkin pie filling on the more savory end.Amish Pie Squash have dense, sweet flesh that stays somewhat moist in a purée.A portion of proceeds from Porcelain Doll Pumpkins and seeds goes to support Breast Cancer research. .
Pumpkin Puree Recipe (How to Make Pumpkin Puree)
An easy tutorial and recipe for how to make pumpkin puree from scratch.How to Use Homemade Pumpkin Puree:.I would recommend using it for a few things: homemade pumpkin pie for Thanksgiving (if you’re going to the trouble of making pie crust and everything else from scratch, why not?When you pull a pumpkin pie (made with your very own homemade pumpkin puree!).While you can technically make homemade pumpkin puree from any type of pumpkin, I highly recommend pie pumpkins or sugar pumpkins for homemade pumpkin puree recipe.Regular pumpkins have a significantly higher moisture content and are less sweet in flavor.Sugar pumpkins and pie pumpkins have a more concentrated flavor and are much easier to slice as well.Sugar and pie pumpkins are available in nearly every grocery store (Trader Joe’s, Whole Foods, etc.).After tasting this homemade pumpkin puree and Libby’s canned pumpkin (which is technically made from a variety of squash) puree side-by-side, I can say that homemade puree has a significantly better texture and has an overall better flavor on its own.How to Thicken Homemade Pumpkin Puree:. .
Easy Homemade Pumpkin Puree Recipe
The Perfect How to make Pumpkin Puree without an oven recipe.Ever since I came to Italy (over 20 years ago), and Autumn would come, all I would think about was Homemade Pumpkin Pie.Roasting Method – Preheat the oven to 375 degrees, then slice the pumpkin in half, be sure to cut crosswise through the stem then scoop out the seeds and strings.Place the halves, cut-side down, on a parchment paper lined baking sheet.Roasted Pumpkin is already soft so you can mash it with a fork or puree it in a blender or food processor.Place unused puree in glass or plastic container and refrigerate for up to 7 days.Pumpkin Focaccia Bread with Black Olives.Cook Mode Prevent your screen from going dark Follow me on Youtube!Watch the videos and don't forget to subscribe on Youtube Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 3 cups Calories 353 kcal Author Rosemary Molloy Ingredients ▢ 4-6 pound pumpkin (2-4 kilos).▢ water Instructions Clean and chop pumpkin into 1-2 inch size pieces, place in large pot, cover with water and bring to a boil, continue on a low boil until tender.Place unused puree in glass or plastic containers and refrigerate for up to 7 days or several months in the freezer. .