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Tips on Making Pumpkin Puree
Precook the pumpkin, scoop out and puree using a potato masher, mixer or blender. After the pumpkin is pureed, be sure to drain excess moister. Pour into a sieve lined with 2 coffee filters, set in a bowl and allow to drain overnight.
Tips on Making Pumpkin Puree
Making your own pumpkin puree is easy to do and you will enjoy the great flavor it provides for all your favorite desserts. Follow these simple instructions.
- Bake pumpkins until tender when poked with a fork. Cool until it can be handled comfortably.
- Scrape out the flesh and puree it with a potato masher, mixer or blender.
- Drain moisture from the puree by placing it in a sieve lined with paper towels or a double layer of coffee filters. Place in a bowl to catch the liquid as it drains from the pureed pumpkin.
- Cover with plastic, place in the refrigerator and allow to drain at least 2 hours. It is best if it can drain overnight.
- After draining, the puree should be about the same consistency as commercially canned pumpkin and can be used in any pumpkin recipe calling for canned pumpkin.
- If the puree will not be used immediately, place it in an airtight container and store in the refrigerator for 24 hours. For longer storage, freeze the puree in measured quantities. Mark the container with the date, contents and quantity. Freeze up to 3 months.
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