Wash and rinse pumpkin well. Cut in half. Scoop out seeds and reserve for another use. Remove stringy flesh and stem; discard.
Although canned pumpkin is prized for convenience, you might discover that the satisfaction of preparing your own pureed pumpkin is worth the effort. Though baking time and water content vary with pumpkin size and variety, any pumpkin can be seeded, baked and pureed for use in recipes calling for canned pumpkin.
Servings and Ingredients
|1||sugar pumpkin (about 4 pounds)|
Things To Grab
- Baking sheet
- Ice cream scoop or large spoon
- Food processor, potato masher, ricer
- Fine-mesh strainer
- Plastic wrap
- Large can or bowl
Hyvee Culinary Expert TipOne pound of raw, untrimmed pumpkin yields about 1 cup of pureed pumpkin.
- Place pumpkin halves cut-side-down on baking sheet.
- Roast for 1 hour at 325 degrees or until pumpkin flesh is very tender; cool on sheet.
- Using an ice cream scoop or large spoon, scoop out flesh. Puree in a food processor or mash with a potato masher or ricer.
Place pumpkin puree in a fine-mesh strainer placed over a large bowl. Place plastic wrap directly over the puree. If desired, place a large can or a bowl on top of puree to act as a weight. Refrigerate for 4 hours or overnight. Discard liquid.
Hyvee Culinary Expert TipPlace homemade puree into a freezer-grade container. Seal, label, date, and freeze puree for up to 9 months. Thaw before using.
Puree can be used in any recipe calling for canned pumpkin or pumpkin puree.
Hyvee Culinary Expert TipA 29-ounce can of pumpkin contains 3 1/2 cups of puree while a 15-ounce can contains 1 3/4 cups of pumpkin puree.