Making Your Own Pumpkin Puree from Fresh Pumpkins


I planted smaller size pumpkins that were meant for pies. The big ones you get in the grocery store this time of year are not really pie pumpkins. I have heard that they tend to be stringy and not too tasty. Pie pumpkins are sweeter.. so my suggestion is if you want to do this at home see if you can locate some pumpkin varieties that were grown for making into pies (maybe farmers markets or health food stores).



I processed 4 pumpkins on this day weighing a total of 33bs. Here is how I did it…

The first pumpkin was about 8lbs.




I started by carefully cutting it in half..


Then cleaning out the insides by scooping with a spoon until all the seeds and insides were gone. Make sure you save the seeds.. I will show you at the end how to roast them.. I did all 4 of them this way..

 

 

 

Then it was time to cook them. I have a 14 quart stock pot and that was big enough to hold half of them. I would have used my big canner pot for the job but at the time it was sitting on the stove simmering beef broth. So I did the cooking in two batches. I added a couple inches of water in the bottom of the pot, cut my pumpkin halves in half again to get them to fit in the pot. I brought the water to a boil, put the lid on, reduced the heat and let it basically steam until the pumpkins for fork tender. This took about 45 minutes..



When they were done cooking I pulled them out of the pot and put them in a bowl.

 




Then I began to peel them. The peels come off pretty easy at this point. You can use a knife to loosen the peel and take it off…




But what I found to be the easiest way is to use the same thing I use to peel potatoes.. a cheese slicer .. if you have never peeled potatoes with one of these little guys.. you should.. once I tried it, I never went back to a regular potato peeler. I found the skins came off quick and easy this way..

 




After peeling, it was time to puree… I used my food processor. You could also use a hand blender. But the food processor made very fast work of it all…

 



After all the pumpkin had been processed I had a large bowl full of puree….





Which I bagged up into quart size bags. I ended up with 5 ˝ quarts of pumpkin puree…

 

Now you can freeze this. You can not safely can pumpkin puree.  It is too heavy and dense and can not get hot enough to be able to can safely so it must be frozen.

This puree can now be used in any of your favorite pumpkin recipes! 

 

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