How to Cook Fresh Pumpkin Puree from Scratch

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By Analana -
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Fresh Pumpkins

Fresh foods taste so much better than canned foods, and pumpkin is no different. Why not make your own fresh pumpkin puree this year to use in your Thanksgiving, Christmas or other pumpkin recipes.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

3-5 pound pumpkin
Baking dishes
Lids for the baking dishes or aluminum foil
A large spoon
A fork
A Sharp knife

Step 1

First you need to choose your pumpkin. Pick a pumpkin that is heavy, has a nice dark orange color and does not sound hollow. Check for soft spots or bruising. Choose a pumpkin that is smaller in size, 3 to 5 pounds, for the best flavor. Pumpkins labeled as pie pumpkins or sugar pumpkins have a nice strong flavor and smell.
Step 2

Wash the pumpkin with water; don’t use soap. Cut the pumpkin in half, leaving the rind on, and scrape out the stringy pulp and seeds with the spoon. Place the pumpkin halves, cut side down, in 2 large baking dishes. Add about 2 inches of water to each dish to keep the pumpkin from drying out. Cover the pumpkin with aluminum foil, and bake at 350 degrees for about an hour, or until it is very tender when poked with a fork.
Step 3

You can also cook the pumpkin in a microwave. Cut the pumpkin into several large chunks, leaving the rind on. Place the pumpkin into a microwave safe dish and add about 2 inches of water. Cover the dish with plastic wrap or a lid and place it in the microwave. Cook on high for about 20 minutes. If your microwave doesn’t have a turntable, turn the dish manually every 5 minutes. If the pumpkin is not tender after 20 minutes, cook for another 5 minutes. Keep cooking in five minute increments until the pumpkin is very soft when poked with a fork. The pumpkin should take between 20-30 minutes to cook.
Step 4

Let the pumpkin cool and then scoop the pulp out of the rind with a spoon. Puree the pumpkin pulp in the blender or food processor to make it smooth or just mash it with a fork. Use this pumpkin in any recipe that calls for canned pumpkin in equal amounts.
Step 5

You can freeze fresh pumpkin to use later. Spoon the pumpkin into freezer bags, leaving an inch of space at the top of the bag. Seal, label, date and place the bags in the freezer. If the pumpkin is watery when it is thawed, just strain off the extra liquid. This liquid can be used in place of any water called for in the recipe.

Comments

kathy4836 said

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on 11/16/2008 I've done this for the last few years. Canned pumpkin can't hold a candle to pumpkin done from scratch! After baking and puree-ing, I measure it into two-cup increments into a freezer container. I just used up the last of it from last year and I am preparing pumpkins for the coming year, using this method. It freezes extremely well!