the baker upstairs: homemade pumpkin puree and toasted pumpkin seeds

10.29.2012

homemade pumpkin puree and toasted pumpkin seeds

Yum
Last week we took a trip to a cute pumpkin patch close to our house. The girls had a great time running around and looking at all the pumpkins. My toddler Lizzy insisted on sitting on every pumpkin she found, and it was hilarious. We had a great time!


While we were there, I picked up some cute sugar pumpkins for making puree. 

Pumpkin puree is so easy to make! Here are some step by step pictures for you:

First, lop the stems off the pumpkins (it really helps if you have a sharp knife).


Cut the pumpkins in half, top to bottom.


Scoop out the insides (and save your pumpkin seeds for later!). I used a cookie scoop and found that it worked well, and used kitchen shears for some stubborn stringy bits.


When they're all clean, put them facedown on a baking sheet, and add about 1/4 inch of water around them. Bake at 350 for 60-90 minutes (mine were great after 70 minutes).


When they're done, you should be able to easily slide a fork in.


Let them cool for a little while so you don't burn yourself, then scoop out all the yummy pumpkin meat. I used my cookie scoop again, and it worked great.


Puree in a blender or food processor until smooth. I used my Ninja and it did great. If it's too thick and hard to puree, add a small amount of water to loosen things up.


Depending on how watery your pumpkins are, you may have a lot or just a little extra water. Add the puree to a colander lined with paper towels over a bowl or pot, and let drain for 30 minutes to an hour. I ended up draining about 1 1/2 cups water total out of my puree.


When the puree is drained, put it in an airtight container, and refrigerate for up to five days, or freeze it. I used freezer quart-sized bags, and added 1 cup of puree to each, to make it easy to pull out for recipes. I think one cup plastic canning containers would be awesome for this, but I didn't have any on hand. Use it in any recipes that call for canned pumpkin. I got about 7 cups of puree from my three small sugar pumpkins.

As for your pumpkin seeds, of course you need to toast them! I separated mine out from all the gunk, rinsed them well, and let them dry on a baking sheet for a few hours. Then I tossed them with a little olive oil, and sprinkled with salt. Bake at 250 for about an hour (I did about 70 minutes, because they weren't as crisp as I wanted at an hour).


My five year old went nuts for the seeds and couldn't stop munching on them. We love all the yummy tastes of fall!
Hungry for more from The Baker Upstairs?

1 comment :

  1. I never thought it was so easy!! I'm going to have to try this. And that color is so light and pretty!! Sugar pumpkins, yum :)
    ~April

    ReplyDelete

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