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Pumpkin Purée

in Diana's Recipe Book

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Servings: Makes 3 1/4 cups pumpkin purée
Look for sugar pumpkins and cheese pumpkins in your supermarket. I find they make the tastiest purée for pies, tarts, and cakes.

Making your own purée is really an easy task. It is surprising that more people do not do this. If you have ever made fresh squash from a butternut, hubbard or other squash, you can follow the same process.

1 ripe and firm medium size pumpkin

Cheesecloth for straining purée

Here is my recommendation for making pumpkin purée or pulp as it is sometimes called:

1). Cut open the pumpkin and remove the seeds and fibrous strings (called pumpkin brains).

2). Cut the pumpkin into four to eight pieces. Line a large baking pan with aluminum foil. This will minimize the cleanup task.

3). Place the pumpkin pieces onto the baking pan. Bake in oven at 375 degrees F (190 C) for 1 - 1 1/2 hours, or until pulp is soft.

4). Remove the pulp from the rind with a spoon and discard the rind. Blend the pulp until smooth using a blender, food processor or mixer.

Makes 3 1/4 cups purée.

To create a really thick purée, put the pulp into a cheesecloth and squeeze out excess water. Make and use fresh purée whenever possible for the best taste and freshness. Leftover puree can be canned or frozen.

Source: DianasDesserts.com
Date: July 17, 2002

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