Friday, November 21, 2008

Pumpkins Puree

 1. Every year, around the end of October, when everyone is cutting up their pumpkins into jack-o-lanterns, I am in search of pumpkins to use for pumpkin puree'. Why not just purchase a can of pumpkin from the supermarket? I've had my share of canned pumpkin and for the most's ok. Although it is not 100 percent pumpkin but squash as well. Once you have used fresh pumpkin, it will be hard to go back to the can. After the puree' is made I package it up in zip storage bags or containers in 2 cup portions and pop it in the freezer for future baking projects. Pumpkins are one of my most favorite vegetables to cook. It is sad that so many pumpkins are tossed away without any thought of the yummy goodness inside.

So, everyone asks, "How do you make pumpkin puree'?" Since you asked, here is my recipe and step-by-step directions. It is definitely worth the time!

Pumpkin Puree'
1 pumpkin large or small
Wash the pumpkin and cut in half. Remove the stem.
Remove the seeds
and membrane from the pumpkin halves by scraping with a metal spoon. Reserve the seeds.

Place the pumpkin cut side
down in a large microwave safe bowl.
Microwave on high for 25 to 30 minutes till the pumpkin is soft to the touch.
Repeat process till pumpkin is cooked.

If you do not have a large microwave, you can bake the pumpkin in a large baking pan or roaster. Bake at 250 for approximately 1 hour till soft to touch. By placing the pumpkin half cut side down, a large amount of liquid will drain from the pumpkin. You can discard the liquid after baking. Allow the pumpkin to cool.

Scrape the cooked pumpkin away from the skin and place in a food processor or blender.Process pumpkin till smooth. 
Measure into 2 cup portions and place in zip storage bags, for the freezer or storage containers for the freezer. Label with date and portion amount. Most pumpkin pie, cake, bread recipes call for 2 cups pumpkin. (This pumpkin was approx. 15 lbs and yielded 16 cups of puree'. Not bad for a $3.00 pumpkin! )

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