Make Your Own Pumpkin Puree
At this time of the year we all seem to crave pumpkin whether in soup, pies, scones, pasta, waffles, lattes… The list goes on and every recipe calls for pumpkin puree.
You can buy it canned, or you can make your own.
To make your own, you need to first pick your pumpkin. The Corner’s Sugar Pie and Winter Luxury pumpkins are both traditional excellent choices. With the organic Winter Luxury pumpkins from Midori Farm on sale for $.99/lb all season long, it seems an obvious tasty choice.
Not so fast though. The Corner offers other alternatives. The heritage ornamental pumpkins including the Jarrahdale, the Red Warty Thing, and the Galeux d’Eysin are all low fiber, flavorful, and excellent for pureeing.
Or… you could not use a pumpkin at all. Melissa Clark of the New York Times exhaustively researched making pies from every squash and pumpkin imaginable and declared Butternut the best. Ryn, our assistant produce manager, begs to differ and prefers Kabocha. .
Now that we’ve cleared that up, How much to buy? Most pie recipes call for 2 cups. For a reference point, a 3 pound Pie Pumpkin makes just over 2 cups.
Once you’ve picked out your pumpkins, preheat the oven to 375 degrees.
Wash & halve the pumpkins. Scoop out the seeds & pulp, then place face down on a lightly greased baking tray. Bake for 1 hour or until soft.
Scoop the flesh away from the rind, and place in a food processor or puree in a bowl using an immersion blender.
Pumpkin puree stored in a tightly sealed container will keep in the refrigerator for 3 days, or in the freezer for 6 months.