Caroline's Easy Baking Lessons

It’s 2019 and I wanted to test a lot of recipes that used Pumpkin Puree or cans of pumpkin pie filling. Neither of these are easy to find in the UK and pumpkins themselves only come into the shops beginning of October. So in preparation for that, and because I had 2 competitions on Facebook groups that I wanted to enter, (pics to come soon), I did research & testing with some butternut squash (these are a bit easier to come by). My research did yield that cans/tins of American pumpkin puree or pie filling did indeed consist of pumpkin and butternut squash.

Once the pumpkins were in the UK shops, I tested on those too and unfortunately I could only get the Jack-o-lantern type. In the US I know you can get a better range and can pick one with better flavour, but in the UK, I advise using pumpkin and butternut squash for a stronger colour and flavour. Roasting the butternut squash and just eating as is, was lovely. So mixing with the pumpkin is a great idea. That said, using just the pumpkin in another recipe, will still be good.

MAKE PUMPKIN PUREE FROM SCRATCH

It really is easy to make pumpkin Puree yourself. Doesn’t require lots of equipment. A blender or processor is advised though and makes it much easier.

WHY USE THE OVEN FOR PUMPKIN PUREE

You could just cook the pumpkin on the stove top or even the microwave, but roasting it in the oven, increases the flavour and is easier too when cooking a lot of it. Especially when cooking with the hard pumpkin skin still on.

HOW MUCH PUMPKIN PUREE WILL IT MAKE

How much pumpkin puree you can make from a pumpkin, will depend on the size or weight of it in this case. So I have made some calculations below of how much puree you can make by weight of the whole pumpkin.

FIRST STAGE TO MAKING PUMPKIN PUREE AT HOME

Cutting The Pumpkin

First thing to do for making pumpkin puree, is to cut into that pumpkin. The first cut is always the hardest, even with a big sharp knife. But if I can manage, you can too. I kind of cut an initial hole by stabbing it and then cutting around it till cut in half. Once in half it’s a bit easier, cutting from where you have already cut open.

Before that you want to scoop out the ‘flesh’ or ‘guts’ of the pumpkin and seeds. I use either a large strong spoon or a scoop to push down and scrape the contents out into a bowl. From there I pick out as many pumpkin seeds as I can be bothered (the ‘guts’ do stick to the seeds a bit!) Don’t bin the seeds though. You can oven roast them with some salt and make a nice snack. Even the ‘guts’ of the pumpkin can be kept to to make a vegatable stock. (You can bag it, label and freeze for another day if need be).

Cut the halves into quarters, and then into pieces/cubes, about 1″/2.5cm or 2″/5cm in size. Doesn’t need to be accurate, but just try to make all roughly the same size. You can of course just cut the pumpkin into 1/4 or 1/8′s and then roast, but this will take more time.

SECOND STAGE IN MAKING PUMPKIN PUREE

Roasting The Pumpkin

Next stage in making pumpkin puree, is to roast the pumpkin pieces, till cooked through and easily mashed with a fork. Once at this stage, simply mash by fork and scrape off of the pumpkin skin.

THIRD STAGE IN MAKING PUMPKIN PUREE

Puree The Roasted Pumpkin

Third step in making your own roasted pumpkin puree, is to turn the mashed pumpkin into puree. Using a food processor or blender will work. You probably could do by hand, but this is much easier. Simply blitz it till it’s smooth, thinner and consistent in texture. Like baby food essentially 🙂

FINAL STAGE IN HOMEMADE PUMPKIN PUREE

Final stage to making pureeing pumpkin, is to remove the excess liquid. Now you could keep it, but note that you would need to remove it for most of the recipes you want to use it for. Too much moisture, in for example pumpkin muffins, can produce an overly moist and almost soggy cake. Recipes that call for can/tins of pumpkin puree also have the excess liquid removed.

How To Remove Liquid From Pumpkin Puree

To remove the excess liquid from the pumpkin puree you have made, is very simple. Like for vegetables such as courgette/zucchini if using in cakes or loaves, you wrap in a clean tea-towel, close up and squeeze out as much liquid as possible. As an extra measure, I leave the closed towel (tied if need be), in a sieve, over a bowl or jug for 15 – 30 minutes. Come back and there will always be some liquid collected.

STORING THE PUMPKIN PUREE

Once you have removed excess liquid from your home-made roasted pumpkin puree, you can use directly in any recipe. Alternatively, store in an air-tight container in the fridge for a few days. What I tend to do is freeze the pumpkin puree, especially when it’s only seasonal for a short time in the UK.

How To freeze Pumpkin Puree

To freeze the roasted pumpkin puree, I first measure out about 1 or 2 cups (221g/442g) of the puree, since most recipes call for this amount. I then place in food baggies, squash flat, releasing the air and seal. This way it takes up less space in the freezer too. Don’t forget to label the bag and date it too. Can safely be frozen for 6 – 12 months.