Holiday Tip: Make Your Own Pumpkin Puree
Planning on baking a pumpkin pie as part of your family’s Thanksgiving spread? You might want to think about skipping the canned puree in favor of homemade. A recent Consumer Reports test found measurable levels of BPA in various canned foods, including those labeled “organic” and “BPA-free”. Yikes! What’s more, making your own puree from a fresh pumpkin uses less resources (there’s no factory processing involved)—so it’s better for the environment and your budget. (It might also be better for your sanity, since there’ll be no fighting over the last can of pumpkin puree at the grocery store!)
How to make the fresh stuff? It’s easy!
- Cut your pie pumpkin in half, placing face-down on an oiled baking sheet. Bake at 375 degrees for 40-45 minutes, or until a fork easily inserts into the pumpkin flesh.
- Remove the pumpkin halves from the oven. When cool enough to handle, scoop out the stringy insides and seeds (but save the seeds for snacking!).
- Scoop the pumpkin flesh into a large bowl—make sure to go all the way to the skin!
- Transfer flesh to a blender or food processor, and puree until smooth. The puree will last in the fridge for 2-3 days, or in the freezer for months.
-Marygrace, KIWI staffer
Tags: bpa, DIY, pumpkin puree, thanksgiving
Share This Article:
8 comments
The Blendtec Blender is definitely appropriate to use for this recipe too.
This is exactly what I’m looking for and will def need to try it out. The canned stuff just wasn’t cutting it!
I did this twice this Fall and loved doing it. There is nothing like making pumpkin pancakes, muffins or pie with a fresh baked and pureed pumpkin.
Susan, we agree!
Never thought you could cook it with the stringy stuff in. Any reason other than oven size, for not using a regular large pumpkin (versus one called “pie” pumpkin. I thought it was simply a matter of convenience in the oven for size?
If you have more than you need, you can spray a muffin pan and freeze them. Pull them out the next day and you have approximate 1/2 servings you can pop into a freezer bag and pull out whenever you need them! I do this with butternut squash as well and always put one in mac n’ cheese. A little sweet flavor and great vitamins!
Sounds great, I’ve always meant to try this. What type of pumpkin is best for pie? The smaller ones?
Any suggestions on how to “saw” open the pumpkin? Once it’s cut, it’s very easy — pureeing it takes only seconds because it’s so soft. However, I have the hardest time cutting into the pumpkin, and I always worry that I will cut myself (since round objects don’t always sit still when you’re cutting…).
Mary—You’re right, it’s partly an issue of size. Pie pumpkins are smaller and therefore easier to cut and fit in the oven, but they’re also bred to be sweeter and less stringy.
Alyssa—Look for pie or sugar pumpkins!
Jennifer—If you’ve got one, an electric serrated knife works really well, and a regular serrated knife is the next best choice. You could also skip the cutting all together and roast the pumpkin whole; just make sure to poke some holes in it to allow the steam to escape. Once it comes out of the oven, it’ll be a lot easier to slice.
Colleen—Great idea, thanks for sharing!
Leave a Comment