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How to Make Pumpkin Puree Recipe

How to Make Pumpkin Puree Recipe
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This recipe guides you through making smooth and flavorful pumpkin puree from fresh sugar pumpkin, perfect for pies, pies fillings, soups, or other seasonal dishes. The pumpkin is roasted to enhance its sweetness and then pureed to a creamy consistency. For pumpkin pie filling, brown sugar and warm spices are added to create a rich, aromatic mixture.

Ingredients

Scale

For Pumpkin Puree

  • 2 lb sugar pumpkin (or pie pumpkin)

For Pumpkin Pie Filling

  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the pumpkin halves.
  2. Prepare baking sheet: Line a baking sheet with parchment paper or aluminum foil and set it aside to make cleanup easier.
  3. Slice pumpkin: Slice the pumpkin in half lengthwise, then use a large spoon to scoop out all the seeds. You can discard the seeds or roast them separately for a snack.
  4. Roast pumpkin: Place the pumpkin halves cut side down on the baking sheet and roast in the oven for 40 to 45 minutes, until the flesh is very soft and the pumpkin has partially collapsed.
  5. Cool pumpkin: Remove the pumpkin from the oven and allow it to cool to room temperature so it’s safe to handle.
  6. Peel and chop: Peel away the skin from the pumpkin halves and discard it. Chop the soft flesh into chunks for easier processing.
  7. Puree pumpkin: Transfer the pumpkin chunks to a food processor and puree until smooth but not watery, creating a thick pumpkin puree.
  8. Thicken puree: Line a sieve with cheesecloth over a bowl and strain the pumpkin puree to remove excess liquid and thicken it, discarding the excess liquid.
  9. Season puree: Stir in the brown sugar, cinnamon, ginger, nutmeg, and salt into the strained pumpkin puree to create the pumpkin pie filling.
  10. Store: Transfer the finished pumpkin puree or pie filling into an airtight container. Refrigerate for up to 7 days or freeze for up to 3 months for future use.

Notes

  • Use sugar or pie pumpkins rather than large carving pumpkins for best flavor and texture.
  • Roasting the pumpkin enhances its natural sweetness and softens the flesh for pureeing.
  • You can roast and use the pumpkin seeds separately as a nutritious snack.
  • Straining the puree removes excess moisture, which is important for proper texture in pies and baked goods.
  • The pumpkin puree can be frozen in ice cube trays or freezer bags for convenient portioning.
  • Adjust spices to taste or omit if making puree for savory dishes.

Nutrition

Keywords: pumpkin puree, homemade pumpkin puree, pumpkin pie filling, roasted pumpkin, fall recipes, seasonal puree

Find it online: https://foodbylina.com/how-to-make-pumpkin-puree-recipe/