Pumpkin Puree – Baking Method
So, you’re going to make your own, homemade, pumpkin puree, Great! I made my own a couple of times and it was a lot of fun. And the difference is obvious in texture and taste! There are a couple of methods that I have used. The 1st time I did the baking method. The 2nd time I used the stove top method. I just really didn’t see an advantage of one over the other. It’s really personal preference. If you only have a small pot to cook in you may lean towards baking. The pumpkin pieces that need to be worked are big! Pumpkins aren’t small and they’re getting bigger every year. Only so much pumpkin will fit into an oven or pot. When I made my own I used the pumpkins from Halloween, so they were at least 5 lbs each and I baked them in shifts. It was an all day project but I was able to make a couple of pies, pumpkin butter for family members, and a couple of loaves of pumpkin bread. You can figure a 4 lb pumpkin will provide enough puree for one pumpkin pie.
If you have several pumpkins you are going to puree it will take most of your day. You’ll have breaks during the baking or simmering.
Preparation time: 30 minutes
Cook time: 1 – 1 1/2 hours per set
Pumpkins Salt (optional)
Work with one pumpkin at a time. Cut in half. Remove pulp, seeds and string.
Cut into manageable sections that will fit into your oven on a cookie sheet or foil placed on the rack.
Preheat the oven to 325 degrees.
Place cleaned and pumpkin sections in the oven either on a cookie sheet or on foil on the rack. Sprinkle with salt (optional). Cover with foil.
Bake for 1 1/2 – 2 hours. Prick with a fork to test for tenderness.
When pumpkin tests tender remove from oven and allow to cool.
If you have more pumpkin to bake, put the next set of pumpkin into the oven now.
With the pumpkin that just cooled, scrape the inside of each section until they are clean of the tender pumpkin puree.
Strain the puree in a colander to get rid of the extra water. The video below shows another straining method for your pumpkin puree!