October just isn't complete without pumpkins. Their orange coloring and smell punctuate the fact that autumn is here. Even if you're not a fan of pumpkin carving or painting, you may find yourself in the local pumpkin patch so that you can enjoy some delicious, homemade pumpkin puree.
Making pumpkin puree isn't particularly difficult, but several steps are involved in the process. If you aren't afraid of getting your hands a little dirty, this is the perfect Saturday afternoon activity for you and your friends and family. Once the puree is made, your imagination is the only limitation on what you can create (I'm a fan of pumpkin cheesecake, but I'll save that recipe for another day.).
How to Make Homemade Pumpkin Puree:
- Find your pumpkin. You will need to purchase at least one pie pumpkin, which is smaller and sweeter than its jack-o-lantern cousin. Pie pumpkins are usually available at the grocery store, but why not be adventurous and find one at the La Union Maze? The Maze grows several varieties of pumpkins as well as squash, so you should be able to find a pumpkin for your pureeing needs.
- Be picky. When selecting a pumpkin, look for one that is firm. Make sure that the pumpkin has no bruises or soft spots. Bruised pumpkins, like bruised produce, rot faster. Also make sure that your pie pumpkin has a good orange color.
- Prepare the pumpkin for cooking. Wash the pumpkin, just as you would wash potatoes. Cut the pumpkin in half. Serrated knives usually work best since they are less likely to slip. Cutting the pumpkin in half takes some muscle; "hire" some help, if needed.
- Get messy. Clean out the innards, the stringy, dangly stuff that coats the inside surface. Spoons and ice cream scoops are great utensils for this particular step. Remember to save the seeds. You can either plant them next year or roast them.
- Cook the pumpkin. Everybody does this step differently. Some people use the microwave; others use the oven. Some people swear that cutting the pumpkin in quarters speeds the cooking time; others don't see much of a time difference whether the pumpkin is in halves or quarters. One of the oven methods is included below.
- Take a roasting pan and place the pumpkin pieces upside down (cut side down) along with one (1) cup of water. Canola oil can be rubbed on the surface of the pumpkins, but it's not necessary. Bake the pieces in a preheated 400F oven for about 30 minutes or until tender. Check for tenderness by piercing the pumpkin with a fork. When the pumpkin is completely tender, the pumpkin's flesh will cave under the pressure of the fork. The surface of the pumpkins will also turn a deep, dark orange.
- Scoop out the cooked pumpkin. Once the pumpkin is cool enough to handle, scoop out the guts with a broad, smooth spoon. The skin should separate easily from the innards if the pumpkin has cooked completely. Many times, you can use your fingers to separate the innards and the rind.
- Puree the pumpkin. You can either mash the innards with your hands or a spoon. If you want the consistency of store-bought canned pumpkin, use a processor. Pour the puree through a sieve (A cheesecloth or coffee filter works, too.) into a large bowl until all the liquid is sieved. Voila! Rich, thick pumpkin puree.*
*Note: The puree can be frozen for several months if placed in an airtight freezer bag or other container.
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