Are you tired of buying canned pumpkin from the grocery store? Or maybe you just love the taste of homemade pumpkin puree. Whatever the reason, making canned pumpkin from a pumpkin is easier than you think. Not only is it cost-effective, but it’s also a great way to use up any leftover pumpkin from your Halloween decorations. So grab your apron and let’s get started!
Ingredients
- 1 medium-sized pumpkin
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the pumpkin thoroughly and remove the stem.
- Cut the pumpkin in half and remove the seeds and stringy flesh using a spoon or your hands.
- Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper.
- Bake for 45-60 minutes, or until the pumpkin flesh is soft and easily pierced with a fork.
- Remove the pumpkin halves from the oven and let them cool for 10-15 minutes.
- Using a spoon or a knife, scrape the pumpkin flesh away from the skin and place it in a blender or food processor.
- Puree the pumpkin until it’s smooth and creamy.
- If the puree is too watery, strain it through a cheesecloth or a fine-mesh strainer to remove any excess liquid.
- Transfer the pumpkin puree to clean glass jars or freezer bags, leaving a little bit of space at the top to allow for expansion during freezing.
- Label the jars or bags with the date and store them in the fridge for up to 5 days or in the freezer for up to 6 months.
Nutritional Information
One cup (245 grams) of homemade pumpkin puree contains:
- Calories: 50
- Protein: 2 grams
- Carbs: 12 grams
- Fiber: 3 grams
- Fat: 0 grams
Cooking Time
45-60 minutes
Equipment
- Baking sheet
- Parchment paper
- Blender or food processor
- Cheesecloth or fine-mesh strainer (optional)
- Clean glass jars or freezer bags
Serving Suggestions
Homemade pumpkin puree can be used in a variety of recipes, including pies, muffins, pancakes, soups, and stews. It can also be used as a healthy and delicious substitute for oil or butter in baking recipes.
Variations
You can add a pinch of ground cinnamon, nutmeg, or ginger to the pumpkin puree for extra flavor. You can also roast the pumpkin with a drizzle of olive oil and a sprinkle of salt and pepper for a savory twist.
Substitutions
If you don’t have a blender or food processor, you can mash the pumpkin flesh with a fork or a potato masher. If you don’t have glass jars or freezer bags, you can store the pumpkin puree in airtight containers.
Storage
Homemade pumpkin puree can be stored in the fridge for up to 5 days or in the freezer for up to 6 months. Make sure to label the jars or bags with the date to keep track of the storage time.
Tips
- Choose a pumpkin that’s firm and heavy for its size.
- Make sure to remove all the seeds and stringy flesh, as they can affect the texture of the puree.
- If you’re freezing the pumpkin puree, divide it into smaller portions for easy thawing and use.
- Use a food scale to measure the pumpkin flesh accurately.
Notes
Canned pumpkin from the store is usually made from a variety of pumpkin called Dickinson, which is different from the pumpkins used for carving. However, homemade pumpkin puree can be used as a substitute in most recipes.
Frequently Asked Questions
Can I use other types of squash instead of pumpkin?
Yes, you can use other types of squash like butternut, acorn, or kabocha to make homemade puree. The cooking time and method may vary depending on the type of squash.
Can I use canned pumpkin to make pumpkin puree?
No, canned pumpkin is already pureed and cooked, so you can’t use it to make homemade pumpkin puree.
Can I freeze leftover pumpkin puree?
Yes, you can freeze leftover pumpkin puree in airtight containers or freezer bags for up to 6 months.
Making canned pumpkin from a pumpkin is a fun and easy DIY project that can save you money and provide you with healthy and delicious puree for your favorite recipes. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress. So why not give it a try and see for yourself?