If you have been around the (baking) block long enough, you likely know that most pumpkin pie mix is actually made of squash. Whomp whomp. But you have to be able to make pumpkin recipes out of actual pumpkin, right? The name has to originate from somewhere? Of course it does! A few years ago, I decided to investigate how to prepare pumpkin purée (AKA, the way you actually use pumpkin in recipes) from scratch, and it’s pretty dang easy.
Tips for How to Prepare Pumpkin from Scratch
Before you get started, this process requires 2 specific things: 1. a blender or food processor 2. a pie pumpkin. This is an important distinction, because the big ol’ pumpkins you use to carve jack o’ lanterns aren’t great for eating (although you can roast the seeds). Pie pumpkins are smaller (and cheaper) than those big boys, and you can find them at just about any pumpkin patch or grocery store in the fall. They have a deeper, richer flavor, resulting in a better pie!
Pumpkin Pie Filling vs. Pumpkin Purée
It’s also important to note that this purée is not the same as pumpkin pie filling. Pumpkin pie filling resembles a custard, with the addition of spices, eggs, milk, and sugar. You cannot take this recipe and plop it in a shell. It won’t kill you, but it won’t resemble the smooth, creamy pumpkin pie we’ve all come to love.
Because of that, however, this recipe has applications far beyond pie! Use it to make soup, cookies, pasta sauce, cake, and more! Anything your pumpkin-loving heart desires.
Recipe for How to Prepare Pumpkin from Scratch
Pumpkin from Scratch
Equipment
- large knife, such as a chef’s knife
- small knife, such as a paring knife
- baking sheet
- spoon (preferably grapefruit spoon or serrated spoon)
- blender or food processor
- freezer size plastic storage bags
Ingredients
- 1 pie pumpkin
- 1 cup of water be prepared for more if you live in a dry climate
Instructions
- Preheat your oven to 350℉.
- With a large knife, cut the top inch off of the pumpkin (to remove the stem), then cut the pumpkin in half. Using a spoon, scoop the seeds and the pulp out of the center.
- Pop the halved pumpkins onto a baking sheet skin side down. There’s no need to grease the baking sheet.
- Roast the pumpkin for about an hour until the pumpkin is golden brown. Remove from the oven and set aside to cool.
- Once the pumpkin is cool enough to handle, start to peel off the outer later. Using the small paring knife to help you, peel back the rind from the meat of the pumpkin. Often, I have to cut the edges but the center rind comes off easily.
- Put the pumpkin meat in your blender or food processor. Add water a few tablespoons at a time to help make the pumpkin smooth. If you add too much water, you can always strain it out through a fine mesh strainer.
- Pour the puréed pumpkin into a freezer bag, and lay it flat to store easily. 2 cups of purée equal one standard (15 oz) can of pumpkin.
Notes
Nutrition
Did you make this recipe? Drop your feedback!
Leave a Reply