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Hi there! Today we're making homemade pumpkin puree from scratch. It's incredibly simple and has a much richer flavor than store-bought versions. You'll only need a single ingredient, and this versatile puree works for everything from desserts to savory dishes.
Benefits of Homemade
Ditch the canned stuff! With just a few sugar pie pumpkins, you'll get pure, additive-free puree. The roasting process naturally enhances its sweetness. You can swap it into any dish calling for pumpkin puree.
Ingredients List
- Sugar Pie Pumpkins: Look for compact ones (around 2.5 pounds each). Don't use jack-o'-lantern pumpkins as they're too fibrous for good results.
Step-by-Step Process
- Preheat Oven:
- Set to 425°F.
- Prepare Pumpkins:
- Trim the bottom flat for stability. Split in half and remove seeds.
- Bake:
- Arrange face-down on baking sheet with liner. Bake about 45 minutes until tender enough for fork to pierce easily.
- Process:
- After cooling, scrape flesh from skin. Puree until completely smooth.
- Preservation:
- Refrigerate up to 5 days or freeze for 3 months.
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Taste Advantage
Homemade puree offers authentic flavor. There's nothing but pumpkin inside, which really improves your recipes. Making it yourself is also rewarding.
Selecting Good Pumpkins
Stay away from large decorative pumpkins - they won't work well. Go for those small sugar varieties instead. They've got more sweetness and a creamier texture when baked. If you can't spot those, just pick the tiniest pumpkin available.
Perfecting Your Roast
Success comes from proper roasting technique. Placing them face down helps caramelize and soften the flesh. Always remove seeds before cooking, then bake until soft enough for a fork. Want a thicker result? Let it cook longer to reduce moisture - perfect for your desserts.
Storage Solutions
Always cool it completely before storing away. It'll stay good in your fridge for about 5 days. Made too much? Pop it in the freezer! Pack into containers or freezer bags and it'll last 3 months. You'll always have some on hand.
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Delicious Applications
Mix it into:
- Soup
- Lasagna
- Waffles
- Pancakes
- Pasta sauce
- Pumpkin pie
Helpful advice:
- Thaw in fridge when you need to use it
- Write dates on your containers
- Freeze in small amounts for convenience
- Make sure it's completely smooth
- Watch cooking time to avoid bitterness
Frequently Asked Questions
- → How long will it stay fresh?
Store in a sealed container to keep 5 days in the fridge. Freeze flat in bags for up to 3 months. Label the bag so you don't forget!
- → Which pumpkins should I pick?
Look for small "sugar" or "pie" pumpkins. Skip the big carving ones—they’re watery and not sweet. Small ones work best.
- → Any tips to make it richer?
Spread it thin on a baking tray and cook for an extra 15 minutes. It’ll get thicker with a deeper flavor. Stir now and then so it won't burn.
- → Do I need to peel the pumpkin?
Not at all! Slice it, cook it with the skin. Once it's soft, the inside easily comes out. No need to bother peeling raw pumpkin.
- → What if I can't find pumpkin?
Sweet potatoes are a solid backup. Cook them the same way. They’re sweet, orange, and work just as well in most pumpkin dishes.
Conclusion
If you're a fan of pumpkin, try using fresh puree in muffins or bread. You can even whip up creamy soups. Everything tastes richer with fresh pumpkin, not canned.