Pumpkin Spice.
Pumpkin Everythingggg.
If you haven't noticed by now, I love pumpkin things. Savory pumpkin things. Sweet pumpkin things. I love it all. From buying the pumpkins (usually along with a gallon of cider and a couple bushels of apples at the local orchard), to the carving for Halloween, to the pumpkin seeds and finally to the puree for making cookies, pies and raviolis.
I made my very first batch of homemade pumpkin puree back in November, but life got in the way before I could actually share the recipe with you. Now, that I'm trying my best to be a diligent blogger in 2016, I'm sharing this recipe from a few months back. Hopefully, it will give you something to consider attempting this coming fall!
The biggest piece of advice I can give you when making puree is drain! drain! drain! Get as much as the juice or liquid or pumpkin perspiration or whatever you want to call it out of the roasted veggie pieces. To get the consistency I wanted I actually had to do some draining twice with a cheesecloth - once after the roasting process and again after I used an emulsifier to make the puree. Otherwise, your puree will be very thin. I can only imagine that the change in consistency would cause problems with baking measurements and flavor down the road.
According to the vast resource known as the internet, some people have the opposite problem and require a little extra moisture to get the consistency they wanted. This was not the case with the two batches I made, which is why I'm telling you to drain the excess. However, I recommend using your own judgment in obtaining a consistency close to the canned version. A few drops of water might make all the difference.
According to the vast resource known as the internet, some people have the opposite problem and require a little extra moisture to get the consistency they wanted. This was not the case with the two batches I made, which is why I'm telling you to drain the excess. However, I recommend using your own judgment in obtaining a consistency close to the canned version. A few drops of water might make all the difference.
This recipe will serve as the basis for some of my upcoming posts, where I utilize pumpkin puree in some sweet and savory dishes. Even in January, my heart and taste buds forever live in a pumpkin spiced autumn!
Pumpkin Puree
1 pumpkin
Preheat oven 350F.
Cut pumpkin into two halves from stem to base. Use a large melon baller or spoon to remove the stringy flesh and seeds. (Save seeds for pepitas!)
Place cut side down on a baking sheet, and place in oven to cook for about 50 minutes to 1 hour.
Let cool.
Peel skin off the flesh and discard skin. If the flesh seems too wet, use a cheesecloth and collander to filter out some of the excess water. Place the flesh in a large bowl. Use an emulsifier to create a puree. You can also use a food processor using the puree setting. If the mixture is still too thin, you may need to use the cheesecloth again. If the puree is too dry, you can add water in tablespoon increments to achieve the desired consistency.
Freeze puree in until ready to use. I froze the puree in 2 cup servings per container.
1 pumpkin
Preheat oven 350F.
Cut pumpkin into two halves from stem to base. Use a large melon baller or spoon to remove the stringy flesh and seeds. (Save seeds for pepitas!)
Place cut side down on a baking sheet, and place in oven to cook for about 50 minutes to 1 hour.
Let cool.
Peel skin off the flesh and discard skin. If the flesh seems too wet, use a cheesecloth and collander to filter out some of the excess water. Place the flesh in a large bowl. Use an emulsifier to create a puree. You can also use a food processor using the puree setting. If the mixture is still too thin, you may need to use the cheesecloth again. If the puree is too dry, you can add water in tablespoon increments to achieve the desired consistency.
Freeze puree in until ready to use. I froze the puree in 2 cup servings per container.
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