Homemade Pumpkin Puree

Canned pumpkin is usually good enough for my family, but I purchased a farm subscription this year and recently received four nice Sugar Pie pumpkins. “Waste not, want not” so I decided to bake them and freeze the puree for pies, breads, and cookies. If you have a little garden space pumpkins and other winter squash are very easy to grow and I would suggest giving it a try. Also does anyone else remember that year there was a pumpkin crop failure and all the stores ran out of Libby’s? Growing your own can prevent a Thanksgiving failure! Here’s what to do with your pumpkins when they are ready.

Homemade Pumpkin Puree

First you’ll want to wash the dirt off your pumpkins and coat them all over with a little bit of oil. (I use virgin coconut oil.) Place them on a baking sheet and bake in a 400° oven for about an hour, or until you can insert a knife easily.

Baked whole pumpkins.

 

Let the pumpkins cool for about an hour, then slice them open, remove seeds, and scoop the cooked flesh into a bowl. (The seeds can be washed and toasted for snacking.)

Don’t toss those seeds! They make a yummy snack.

 

Unfortunately, Sugar Pie pumpkins are not very consistent in their sweetness. Occasionally you will get one that is bland and maybe even watery. Of the four pictured above, I ended up feeding one to the worms. The other three I mashed together in a large bowl until I had a smooth puree. If you want guaranteed sweetness I recommend buying a butternut squash. Kabocha is also very sweet, but tends to be a little dry; baking one Sugar Pie and one kabocha and mashing them together would be tasty.

I’m ready for pie!

 

If you want to increase sweetness, you can cook the puree in a saucepan over low heat for an hour or so. I thought my puree was sweet enough so I packed it into jars for storage. I’m freezing mine, but if you’re set up for canning you can process the jars in a pressure canner to store in the pantry.

Ready for the freezer.

 

That should be enough to get me through the holiday season. Be on the lookout for small pumpkins or large squashes on your next trip to the farmer’s market so you can give this a try!

 

 

You may also like...

2 Responses

  1. Janis says:

    Hey lady!
    Ok, I did this today with a little 3 1/2 lb pumpkin, so much fun! The only thing I did different was to cut it in half and scoop seeds out and then back with the pumpkin halves face down in a pan. But what do you think of my trying to bake a 6 lb pumpkin? I’m sure that’s too big and would not taste good? I need your advice miss killer pickles! 🙂

    • Sarah says:

      Six pounds might not be too big. You’ll have to taste it. If it doesn’t seem sweet enough you can try cooking it down in a pan. Sometimes you get one that isn’t sweet, and I usually compost those.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

Follow

Get every new post delivered to your Inbox

Join other followers: