The sweet pumpkins have finally arrived at my local Whole Foods market. I always grab a few to make my mom’s homemade pumpkin purée recipe that she has used since I can remember. The only change that I have made is using organic pumpkins.
Good quality sweet pumpkins are essential for this recipe. I generally pick up two 3-4 pound pumpkins and double the recipe below. I am always excited to try new pumpkin recipes and having the purée ready-to-go saves time.
Homemade Pumpkin Purée Recipe
3-4oz sweet, organic pumpkin
– Wash pumpkin and remove the stem by snapping it off. Using a sharp knife, cut the pumpkin in half horizontally. Scrape out the pumpkin guts with a large metal serving spoon. Separate the seeds to make a batch of roasted pumpkin seeds and throw the pumpkin guts in the compost bin.
– Cut the cleaned-out pumpkin halves into 1-2″ cubes.
– In a large, heavy pot, place 1″ water on the stove over medium heat. Lightly salt the water and add pumpkin cubes. Bring water to a simmer and reduce heat to medium-low. Top pot with lid slightly ajar and allow pumpkin to steam. Steam for about 15 minutes or until a fork can easily glide through the pumpkin meat.
– Remove pot from heat and drain-off the water using a colander. Allow to cool enough that the pumpkin can be handled. Using a fork, remove the rind from each of the the pumpkin cubes. Discard the rind and return the pumpkin meat to the pot.
– Purée the pumpkin meat in a food processor, using the metal blade, until smooth. Run in batches, if necessary. Return the purée to the same pot and simmer on medium-low until the liquid has cooked off. Be sure to stir periodically so the pumpkin purée does not burn. Add a pinch of salt when cooking, if desired.
– Cool and freeze in 1 cup increments.
1 recipe makes approximately 2 cups pumpkin purée.