What a great idea… Thanks for sharing this simple tip that will come in handy; Pumpkin Puree isn’t cheap anymore and this is a great way to save and know what’s in your puree as well.. Love it. Saw it on pinterest and just had to come over and check it out.
Just wondering if you’d squeeze out the liquid before freezing? Thanks
If you are going to bake with it, then you should squeeze out the excess liquid.
Just baked a pumpkin & it has no flavor at all. I asked for a pie pumpkin at the market & was told all the small ones were pie pumpkins. You mentioned sugar pumpkins but have not been able to find them. Any suggestions how I can get that pumpkin flavor?
I grow my own sugar pumpkins. Not all small pumpkins are created the same, I would recommend calling a few stores and seeing if you can find one that carries sugar pumpkins.
After reading the comments, Im guessing you cant just use any pumpkin for this? :/
It works best with smaller, baking pumpkins.
I was hoping to use the ones we got from our local patch, have our money go a little further (and something fun to do as Ive never done this). Is there something I can add to the puree to make it better or is it not even worth a try?
Love this! I always make my pies with just pure pumpkin puree and they have way more flavour than my mother’s storebought-filling pies. I use whatever pumpkins are handy though, even the big ones, though I always plant sugar pumpkins. Even up here in zone 2b, they still grow wonderfully!
Thank you so much for this easy tutorial. I am sharing this on my blog!
How do you go about squeezing the liquid out? Thanks!
Place the pureed pumpkin in cheesecloth and then squeeze out the excess liquid.
So I just roasted my first pumpkin. I have to say it was rather huge but I did everything the recipe above stated. I did cook it a little longer due to the size, however it is still yellowish in color and a little “stringy”. Is this normal or should I have cooked longer? Basically all I do is make cookies with pumpkin so I thought this might save me some money doing this instead
It is easy to make pumpkin puree and depending on the prices of pumpkins in your area, it can save you quite a bit of money.
When you make pumpkin puree you want to use baking pumpkins instead of carving pumpkins. Baking pumpkins are smaller, more flavorful, and contain less water. Sugar pumpkins are my favorite baking pumpkins, so I grow them in my garden. If you aren’t a gardener, you can usually pick up a baking pumpkin for around$2.00 at farm stands, pumpkin patches and grocery stores.
How to Roast a Pumpkin:
It is easier to cut the pumpkin in half if you cut it crosswise instead of from the top to bottom.
Scoop out the pumpkin seeds. If you have a grapefruit spoon it can help speed up the process. Save the seeds! Rinse them, let them dry, and then use them to make Roasted Pumpkin Seeds.
Place the pumpkin halves, cut side down on the baking sheet. I cover my baking sheet with foil so I don’t have to worry about the pumpkins getting stuck to the pan. Bake at 375 degrees for 40 – 45 minutes.
When the pumpkins are ready, the skin will be darker in color and can easily be pierced by a fork.
How To Make Pumpkin Puree
Use a spoon to remove the pumpkin skin from the cooked pumpkin. You may be able to lift it off in one piece. If not, just use the spoon to tear off the skin in pieces. Now you are ready to puree the pumpkin.
You can use an immersion blender, a food processor, or a blender to puree your pumpkin. Just use which ever one you already own. I pureed one half of the cooked pumpkin at a time using my immersion blender. You can use the puree as is, if you aren’t baking with it. If you are baking, you need to squeeze out the excess liquid before using it in a recipe.
How to Freeze Pumpkin Puree
You can freeze your pureed pumpkin. Measure it out into the amounts you use in recipes. Pumpkin Pie usually calls for 1 3/4 cup pureed pumpkin. Many of my recipes call for a cup of pumpkin, so I divided my puree into 4 baggies with 1 cup of pumpkin each. My 3 1/2 pound pumpkin produced a little over 4 cups of pumpkin puree.
Preheat the oven to 375 degrees and cover a baking sheet with foil.
Cut the pumpkin in half crosswise.
Place the pumpkin halves cut side down on the baking sheet.
Bake at 375 degrees for 45 minute or until the skin darkens and it can easily be pierced by a fork.
Remove the skin.
Place one half of the pumpkin in a bowl, blender or food processor and puree until smooth.
Repeat with the remaining pumpkin.
If using in baked goods, place the pumpkin in cheesecloth and squeeze out the excess liquid.
Original article and pictures take http://premeditatedleftovers.com/recipes-cooking-tips/how-to-roast-a-pumpkin-and-how-to-make-pumpkin-puree site