How to make pureed pumpkin
Hope this video helps you make delicious pumpkin puree at home! It’s perfect for making pumpkin pie!
HOW TO:
Choose a pumpkin that feels heavy for its size. Also, you want one that’s labeled “sugar” or “pie” pumpkin.
Preheat your oven to 400°F. Slice the pumpkin in half lengthwise (that’s stem to base). Chop the stem off first if that’s easier for you.
Use a spoon to scoop out the seeds and stringy “guts” from the inside of the pumpkin and set them aside. If you have chickens they LOVE that so much!
Line a baking sheet with parchment paper, or foil. Place your pumpkin halves cut side down on the baking sheet.
Let the pumpkin cool for about 15 minutes so you don’t burn your hands, then use a spoon to scoop out the flesh, leaving the skin behind. Place the flesh into the bowl of a food processor (a good blender would work, too). DO NOT ADD WATER
Rest a fine mesh strainer over a large bowl. Line the fine mesh strainer with cheesecloth. Add the pumpkin puree to the lined fine mesh strainer and let it drain for 1-2 hours, until the pumpkin is thick and holds its shape when pressed together in the cheesecloth.
I like to squeeze it every 30 minutes or so to really strain out as much liquid as possible.
When done it should hold the shape of a ball when you remove the cheese cloth.
Store in fridge or freeze to use later!
Note 1 Small/medium pie pumpkin will yield about 2 cups of pumpkin. 2 cups are the equivalent to 1 store bought can of pumpkin.
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