The most commonly used type of pumpkin for making pumpkin puree is the sugar pumpkin, also known as a «pie pumpkin». These pumpkins are smaller in size and have a sweeter, more intense pumpkin flavor compared to larger pumpkins such as jack-o-lantern pumpkins which are usually used for decoration.
You can use any type of pumpkin to make pumpkin puree, but the sugar pumpkin is the most recommended one. They are readily available in grocery stores and supermarkets during the fall season.
Pumpkin Puree step by step
You can make your own puree, by cutting the pumpkin in half, scooping out the seeds and then roasting it in the oven. Once it is tender, scoop out the flesh and blend it until smooth, then use it in your recipe.
Another option is to use canned pumpkin puree, which is available year-round and can be found in most grocery stores. It’s a convenient option, but make sure to check the ingredients, as some brands may add extra sugar or preservatives.
Here is a simple recipe for making pumpkin puree at home:
Ingredients:
1 sugar pumpkin (about 2-3 pounds)
Directions:
- Preheat your oven to 375°F (190°C).
- Cut the pumpkin in half, and remove the seeds and stringy pulp using a spoon or an ice cream scoop.
- Cut the pumpkin into smaller wedges, and place them on a baking sheet lined with parchment paper or foil.
- Roast the pumpkin in the preheated oven for 45-60 minutes, or until the flesh is very tender and can be easily pierced with a fork.
- Allow the pumpkin to cool for a few minutes, then scoop the flesh out of the skin and place it in a blender or food processor.
- Puree the pumpkin until it is smooth and creamy, with no chunks of pumpkin remaining.
- Use the pumpkin puree in your recipe, or transfer it to an airtight container and store it in the refrigerator for up to a week, or in the freezer for up to 6 months.
Alternatively, you can also make the puree by boiling the pumpkin chunks in a pot of water, until they are soft enough to be mashed with a potato masher.
Keep in mind that, the amount of puree you get will depend on the size of the pumpkin and how much water it contains, but it’s a good idea to have a little bit more than what the recipe calls for, just in case.
Use your homemade puree in a delicious pumpkin latte in a cake or you can make a warm pumpkin soup.
Good luck!
