Instead of using the tinned stuff, you can easily make your own fresh pumpkin purée with very little effort that can then be included in many of your favourite Thanksgiving recipes.
In five easy steps, I’ll show you just how easy it is to make your own batch of homemade pumpkin purée!
I’m not really into tinned food and aside from if mankind ever needs to reside in a bunker, see no point in the stuff.
Therefore, Thanksgiving is the perfect time to show how you can easily make your own pumpkin purée to include in many of your pumpkin recipes this time of the year. From pumpkin pie to pumpkin soup, you can use fresh pumpkin purée in countless recipes that call for it, thus hopefully making the tinned stuff obsolete… well, at least from your kitchen cupboards, anyway!
Get the pumpkin:
Aren’t pumpkins pretty?
I think they are so cute, round and vibrant looking that it almost broke my heart to have to cut this one…
Get as many pumpkins depending on how much purée you need. For the simplicity of this post, I used one medium-sized (I think!) pumpkin which produced around 400ml of puréed pumpkin.
Half the pumpkin and scoop out the seeds:
Be sure to keep the seeds aside as you can season and pop those beauties in the oven for a tasty, crunchy and nutritious snack later on. (I’ll do a recipe for roasted pumpkin seeds straight after this.)
Then cut the two halves of the pumpkin into several smaller pieces, small enough to fit neatly in your chosen baking tray.
In the tray they go:
I doubt that it matters whether the pumpkins are placed skin or flesh side down but I’ve done them skin side up here so you can clearly see the next bit…
With a fork, prick the skin of the pumpkin pieces several times to help loosen the skin from the flesh as it bakes and to get them baking evenly (a bit like when you prick potatoes before baking).
Then place the tray in the middle of the top shelf and bake the pumpkin in the oven for approximately 45 minutes to an hour on 180c – 200c or until the flesh is nice and soft and the skin is starting to come away.
(Don’t add anything like salt, pepper, oil, etc as this is pure pumpkin purée, not seasoned.)
Peel off the skin:
Remove the tray from the oven and allow to cool long enough to then peel the skin off the pumpkin…
Once all the pumpkin has been peeled, set aside and get the blender out.
Place the flesh in the blender a little at a time and blend until smooth.
Remove the now puréed pumpkin from the blender and place in an airtight container.
Continue to blend the remaining pumpkin until all have been puréed and place in the container.
Gently tap the container until you have a smooth, delicious amount of freshly made pumpkin purée.
And there we have it: your very own batch of freshly home-made puréed pumpkin!
As previously stated, the one medium-sized pumpkin I used to make the purée managed to produce just over 400ml which is approximately 1 cup.
The tinned stuff has nothing on this and hopefully you’ll never have to buy that stuff again. Just be sure not to eat all of the pumpkin before you get to finally purée it!
Incorporate this method into all of your recipes that require purée pumpkin and let me know how it goes. In the mean time…
Have a happy Thanksgiving, my transatlantic readers!