Here are some suggestions about what to do with pumpkins, what to make with pumpkin and how to cut a pumpkin. Also steps on how to make homemade pumpkin puree and freezing pumpkin puree.
How to make pumpkin Puree:
In the past we have tried to peel them and cut them into little pieces and it’s hard, the skin is very tough to peel. So it’s best and easiest not to peel them until after they are cooked.
- Cut the pumpkins into hand size chunks or quarters with the peel still attached. And if you haven’t already, clean out seeds and pulp and save seeds for roasting later.
- Place the pieces on a baking sheet lined with the parchment paper cut side up so the skin is touching the baking sheet. This way if they get a little too brown on the bottom, it’s on the peel which will be removed.
- Place in a 350F degree oven and roast for about 45 minutes until they are fork-tender.
- Remove from oven and allow to cool. Then peel off the skin from the pieces or scoop out the meat of the pumpkin with a large spoon. Discard skin.
- Place the pumpkin in a food processor, a few scoops at a time. Working in batches, pulse until the homemade pumpkin puree is smooth.
- Use immediately or freeze with the following steps
Freezing Pumpkin Puree:
Now you are wondering what to do with the puree and how can you store it. Depending on the number of pumpkins you have, you probably have more homemade puree than you can use in a couple of days. so you need to think about freezing it. It freezes well and will last about 4-5 months in the freezer, and we separate it into 2 cups which most recipes call for. (exchange 2 cups for 15 oz can of pure pumpkin) . Just a note, when it defrosts it will be a little wetter than the fresh or canned version so adjust liquids in recipes accordingly.
- Spoon about 2 cups of the homemade puree into quart size freezer bags, remove as much air as possible. Flatten for more efficient freezing and lay flat in the freezer
- Or use 2 cup freezer containers and fill leaving a small headroom to expand as they are freezing
- Label the bags or containers with the name and date
Make the most of the season and grab a few extras and enjoy all these recipes. Seriously puree from real pumpkins is out of this world amazing especially if they were “The Perfect Pumpkins”!
What to make with pumpkin Puree:
Click HERE to save these ideas and instructions to Pinterest
What to do with pumpkin and freezing pumpkin puree
Ingredients
- Fresh whole Pumpkin or leftover carved pumpkins
Instructions
- Preheat oven to 350 degrees.
- Cut the pumpkins into hand size chunks or quarters with the peel still attached. And if you haven’t already, clean out seeds and pulp and save seeds for roasting later.
- Place pumpkin pieces on a baking sheet lined with the parchment paper cut side up so the skin is touching the baking sheet. This way if the pumpkin gets a little too brown on the bottom, it’s on the peel which will be removed.
- Place in the 350F degree oven and roast for about 45 minutes until they are fork-tender.
- Remove from oven and allow to cool. Then peel off the skin from the pumpkin pieces or scoop out the meat of the pumpkin with a large spoon. Discard skin.
- Place pumpkin in a food processor, a few scoops at a time. Working in batches, pulse until the pumpkin is smooth.
- Use immediately or place in quart size freezer bags or 2 cup freezer containers and freeze.
Notes
Jamie Sherman
Thursday 5th of November 2015
I have always wanted to make homemade pumpkin puree!
Linda Nortje
Wednesday 4th of November 2015
In SA we only eat the pumpkin ..lol, never seen a pumpkin cut-out in real life ! And it looks like so much fun :-D