Making Pumpkin Puree Adventure
How it started
Every year, my family and I grow pumpkins for carving in October. My kids love watching the pumpkins grow from tiny little seedlings to huge sprawling vines with pops of orange. They hunt for the first yellow blooms to open and help me ensure they get pollinated so we end up with a good number of jack-o'-lanterns.
A few years ago, I started wanting to harvest my pumpkins for more than just carving. That year, my younger siblings had planted a pumpkin patch, and when they were ready, I picked up a few good-sized pumpkins and took them home. I washed the outside, cut the pumpkins in half, roasted them in the oven until soft, and then scooped the flesh out of the skin to put in Ziploc bags. When I pulled them out of the freezer to use at a later date, I was surprised by a couple of things: the pumpkin didn't have a very strong flavor, it was a bit stringy, and it was very runny. It had so much extra moisture in it that it made my pumpkin dessert a bit flat. After this experience, I went down a small rabbit hole to figure out how I could achieve the same type of pumpkin that you get out of a can. Now I've come to share what I've discovered with you. Are you ready to learn how to make your own pumpkin puree?
Are all pumpkins the same?
When it comes to making pumpkin puree, you can use most pumpkins, but there are a few that will produce much better puree than others. Companies that sell canned pumpkin don't always use pure pumpkin puree; they are allowed to use a mixture of squashes and pumpkins while still labeling it as 100% pumpkin puree. Since pumpkin is a squash, I wasn't really surprised when I found this out. The pumpkins they do use are grown for their quality of flesh and flavor.
The majority of pumpkins used for carving have flesh that is stringy, watery, and has a bland flavor. They can be used for making pumpkin puree, but you will need a strong blender to create the puree, and it takes longer to strain the water out. In the end, you do a lot of work for a lot less product. When I discovered that the pumpkins I had used weren't great for puree, I looked into pie pumpkins. I'll be honest; I was a little disappointed with these too. The pumpkins are small, and while the flesh was sweet, it didn't quite have the flavor I wanted. After a bit more searching, I discovered a French heirloom pumpkin called Musquee de Provence. In the U.S., it is often known as Fairytale pumpkins. These pumpkins can range from 15-40 pounds with tan skin and orange flesh. The first time I picked one up, I was surprised at how dense they were! Once I found seeds, I planted them and waited. They do have a longer growing period than carving pumpkins, but the wait is worth it! Their orange flesh is sweet and dense. When cooked and made into puree, they have a sweet, smooth texture that works wonderfully in quick breads, pies, and soups.
Other varieties that I like using for pumpkin puree are Blue Doll, Cinderella, Porcelain Doll, and Queensland Blue. If you like to grow heirloom pumpkins, keep in mind that Blue Doll and Porcelain Doll are hybrids and their seeds won't be true to the parent plant. Another benefit of these pumpkins is their long storage life and ability to be used as fantastic fall decorations!
How to make pumpkin Puree
Prepping the Pumpkin
Now that we've picked the type of pumpkin we'll be using, let's get to the actual process of turning the pumpkin into puree. Start by turning your oven to 350 degrees F. While the oven is preheating, wash the outside of your pumpkin; after growing in the field all summer, it's bound to be dirty. Once the pumpkin is clean, remove the stem and cut your pumpkin open; I like to cut mine in half. If it's a larger pumpkin, you can cut it into quarters.
Once the pumpkin is cut open, remove the seeds. I have found that removing the seeds from these cooking pumpkins is much easier than from carving pumpkins; due to the texture of the pumpkin flesh, the seeds scoop out easily in bunches.
Cooking the Pumpkin
Now it's time to cook your pumpkin! There are multiple ways to cook pumpkin, but my favorite is to place the pumpkins cut side down on a baking sheet. Place the pan in the oven and cook for 1-2 hours; the time will depend on the type and size of your pumpkin. The pumpkin is done when a fork slides easily into the flesh.
I recommend checking on the pumpkin every 30 minutes to avoid overcooking it and also to keep your oven clean. Pumpkins retain a lot of water that is released as they cook; if left alone for too long, this water will bubble over the pan and make a mess of your oven—don't ask how I know; just believe me when I say it makes quite a mess! Every half hour, use a turkey baster to suction away any excess water gathering on the pan.
Pureeing and Storing Pumpkin Flesh
Once the pumpkin is done, carefully remove it from the oven and let it sit for 5-10 minutes. After this time has passed, it's time to remove the skin; I like to use a fork to peel away the skin—if cooked properly, it will fall off very easily! Discard the skin and let the pumpkin cool.
When you can handle it with bare hands, it's time to blend it! While this pumpkin flesh is very smooth and can be mashed by hand, I find it easier to throw chunks of it into a blender or food processor to puree; if you use carving pumpkins or any with stringier flesh, this step is essential for achieving a smooth texture!
I always strain my puree after blending. This helps get rid of excess moisture that can ruin recipes.
To strain the puree, place a colander lined with cheesecloth in a bowl slightly smaller than the colander. You want to create a space between the colonder and the bottom of the bowl for the water to drip into. Place your pumpkin on top of the cheesecloth; bring the cheesecloth edges together in a bundle with the pumpkin inside. Twist together the ends of cheesecloth and secure them with a rubber band.
I let the pumpkin strain overnight to get all the excess water out. If you make pumpkin puree regularly, I'd recommend getting a yogurt strainer pouch like in the picture; it makes straining your pumpkin much easier!
After the pumpkin is strained, it can be scooped into freezer bags. All my research indicates that pumpkin puree cannot be safely pressure-cooked for storage in jars, making freezing the best option for long-term storage. I usually use quart-sized bags, but we accidentally bought half-gallon freezer bags, and they worked quite well.
Before you start filling your freezer bags, be sure to date and label them. It's much easier to do this before the bags are filled. I like to include the month/year along with the quantity of the item. Last year, we made both peach puree and pumpkin puree but failed to label either. Unfortunately, the two look very similar when pureed and frozen. Don’t make the same mistake I did by thinking, "Oh, I'll remember," because you probably won’t! Take the time to label the bags; you’ll be much happier later, I promise.
I'd recommend putting no more than 2 cups in each bag. Since most of my recipes call for one can of pumpkin puree—which is just under 2 cups— I put two cups in each bag. If the majority of your recipes call for 1 cup make bags with one cup to avoid having leftover pumpkin.
Enjoy your pumpkin!
Last but definitely not least, remember to keep out some of your fresh pumpkin puree to make a delicious treat!
