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how to make pumpkin puree
Here’s just a quick how-to on roasting a pumpkin. Are you all sick of pumpkins yet? I am. It’s not even Thanksgiving, and I just made my second pie for the blog. I think on the day of Thanksgiving, I’m just going to order pizza.
Most cooks say sugar pumpkins make the best pie, so that’s the only kind I have ever used. Grocery stores usually label them as pie pumpkins or sugar pumpkins. They are generally smaller, and have shallower ridges then the ones sold as carving or jack-o-lantern pumpkins.
Sugar pumpkins can vary in size, so the only way to measure how much pie you can make from one, is to roast it, puree it, and measure it. A medium size sugar pumpkin should yield about two cups, though, which is enough to make one standard size pie.
pumpkin puree
2-3 sugar pumpkins of the same size
1. Preheat the oven to 375 degrees. Cut each pumpkin in half, and place, cut side down, on a parchment lined baking sheet. Pierce the skin with a sharp knife in about five places on each half. Roast for 1 hour, or until a knife cuts through the flesh and skin easily. Remove from oven and cool completely.
2. With a large spoon, remove the seeds and inner membranes. Discard. Peel the skin off each half, and place flesh in a large food processor.
3. Puree pumpkin flesh in food processor until smooth. Measure out by cupfuls and use immediately or freeze.
12 Responses to “how to make pumpkin puree”
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Cool! You make eveything look so easy, Jaime!!! I might have to try that one myself!!! ha.
I always wondered what those tiny pumpkins were for! Thanks for enlightening me.
Not to nag, but wasn’t there something about pumpkin brulee?
The crème brûlée is coming, I promise. I still have to tweak the recipe a little. Maybe I should whip up another one on Thursday afternoon. How does that sound, Connie?
Seems easy enough. I may have to try this. thanks for sharing.
Sounds FANTASTIC!!!
If you are sick of the pumpkin pie, you can just send it our way! Our house never gets sick of pumpkin pie! I have never actually made one from a real pumpkin, though. I am a Libby’s girl
Thanks for sharing, though!
Oh, Jen, rest assured I have cans and cans of Libby’s. The pie we will actually eat on Thanksgiving will be made from Libby’s—I can almost guarantee it!
We do the same thing … there is nothing like it. I think it is the best way to make a pumpkin pie & once you do, you never go back!
Now, I don’t want to make anybody jealous (oh, who am I trying to kid, yes I do!) but I got a sneak preview of pumpkin creme brulee. I had to be restrained from licking the dish. What an amazing treat! Thanks, Jamie. I said it from the beginning… sophistomom.com is the bomb!
[...] how to roast a pumpkin | sophistimom – Yet another good set of instructions, for those of you who, like me, have only cooked with canned pumpkin. [...]
I have made pumpkin pie from fresh pumpkins my whole life,but I have never heard of using the skin.Is there a difference??
[...] grated nutmeg 1/8 teaspoon cloves 2 cups white pumpkin puree (take a white pumpkin, and follow these instructions for roasting) 1/3 cup pure maple syrup (If you don’t have real maple syrup, just substitute with 1/4 cup [...]