Pumpkin Puree

This time of the year I like to make pumpkin pie, and I don’t want to use the canned pumpkin. It just does not taste the same as fresh homemade pumpkin.  1 large sugar pumpkin will yield 3 to 4 1 quart zipperlock bags full of puree.  Plenty to make pies cakes and breads.

I have always made this myself and I am sure there are other ways to do it but this is how I have prepared it since I can remember.

Wash the pumpkin and cut it in half from stem to base, remove the seeds and pulp. (I save the seeds to cook later with a bread recipe)

Cut the pumpkin into small pieces and boil for 30 minutes until fork tender.

Remove and allow to cool.  Once cool you can remove the skin with a knife.

Mash the pumkin and then strain the excess water from it.

Once strained you can puree the pumpkin in a blender.

Put into ziplock bags and use as needed.

If you are using this as a substitute for canned, remember the canned has the sugar and spices added. With this you will need to add those to your recipe.

Now I can start posting the yummy deserts!

LauraLovingLife

3 thoughts on “Pumpkin Puree

  1. Pingback: Pumpkin Pecan Tart with a Butter Rum Sauce « LauraLovingLife

  2. Pingback: Double Layer Pumpkin Cheesecake « LauraLovingLife

  3. Pingback: Rum Walnut Pumpkin Pie « LauraLovingLife

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