Saturday, November 17, 2012

Pumpkin Purée

Let’s pretend there’s a canned pumpkin shortage going on. Every grocery store within 20 miles of your house is completely out, and Thanksgiving is just days away. How will you make that delicious pumpkin pie recipe you’re clutching in your hands? Well, lucky for you, you thought ahead and already picked up some pumpkins while they were plentiful. Or better yet, you grew your own. Either way, those pumpkins need to be pureed before they can be baked in a pie.

It’s preferable to use smallish sugar pumpkins, (aka pie pumpkins). This variety will be sweetest and easier to cut than a large jack-o-lantern type pumpkin. Larger pumpkins can be used, but be ready to strain out excess liquid from the puree and use a large, sharp knife.

Let’s make pumpkin purée...


Cut the top off the pumpkins. This will provide you with a flat spot to lie the pumpkin on to make cutting it into fourths much easier.


Cut the pumpkin into four pieces.


Scrape out the pulp and set the seeds aside for roasting later.


Once you’ve gutted all the quarters, place the pieces on a baking sheet. Bake in a 300°F oven for about an hour, or until they’re soft and browned.


Take the roasted pumpkin pieces out of the oven and let them cool until you’re able to handle them.


Cut away the outer skin so only pumpkin chunks remain. 


Place the pumpkin pieces into a food processor.


Pulse several times until the pumpkin becomes a smooth texture. If the mixture is dry, you can add a Tablespoon or two of water. If it’s too wet, you can strain it through cheesecloth or a coffee filter to remove moisture. 

Place the puree into containers with tight lids or plastic freezer bags. I like to place 1 1/4 cups in each container since that’s what I need for a pie.


If you’re not planning to use the purée right away, make sure you put it in the freezer to keep it fresh.


VintageYellowRose said...

My homegrown sugar pumpkins are in the oven as I type this! :) Thank you for posting this DYI pumpkin puree recipe and the one for the pie too! I am so glad I didn't have to resort to google for the technique. Tried and True is always the best in my book!

*side note- LoL, I was checking out your blog profile and you listed Cold Comfort Farm as one of your favorite movies... ditto! "There have always been Starkadders on Cold Comfort Farm..." ;)

Hilary said...

I love love love pumpkin pie, but it always annoys me when it looks wobbly in the middle....I always want to leave it in longer, not having faith that it will indeed firm up in the middle as it cools.
And Bleu........oh, my, what a love!

Sharon said...

Honestly, every single time I come to your blog you make me drool! Thank you for the recipe!

Cindy said...


"I saw something nasty in the wood shed."
"But did it see you, baby?" Love that movie!
I did a little review on it a few years ago..

I really enjoyed seeing your puree and pie images on Instagram! and I'm thrilled to have you as a new PortlandPeeps member and friend!

Cindy said...

Hi Hilary, I know what you mean about that wiggly middle. The custard in this one firms up as it cools. You could leave it an extra five minutes if it seems extra wobbly, it won't hurt.

Thank you so much for stopping by!

Cindy said...

Hi dear Sharon, You are so welcome! I've missed you! It looks like you've had a busy year. Happy Thanksgiving!

VintageYellowRose said...


"Because highly sexed young men living on Farms are always called Seth or Rueben!..." lol, I'm re-watching it tonight.

It's so nice to meet a kindred spirit! Thank you for the welcome... I live in So. Cal, but I'd love to be an honorary Peep! My sister has lived there in Portland for the past 17 years so maybe I can be a legitimate Peep once removed? ;) Looking forward to your next update.