How To Make Fresh Pumpkin Puree
I picked up a tiny little organic pie pumpkin from Norbury Acres and I’m here to share with you instructions on how to make fresh pumpkin puree yourself in lieu of buying the cans. Those cans are hard to come by during a pumpkin shortage! Oh, the horror!?
Step 1: Cut open the top of the pumpkin and remove the stem. Just like you would if you were going to carve the pumpkin.
Step 2: Scoop out as much of the seeds and “pumpkin guts” as you can. Some people call it pulp, some membrane, some just call it pumpkin insides… But I will henceforth refer to pumpkin insides as pumpkin guts.
Step 3: Cut the pumpkin into two halves. You will need a really sharp knife for this. I turned my pumpkin over and started to slice it down the middle. I found I had more control this way as opposed to cutting it from the opened top. Remove the remaining seeds that you may have missed.
Step 4: Preheat your oven to 350 degrees F. Take the two pumpkin halves and place them FACE DOWN in some sort of baking dish and fill with 1 cup of water. Place them in the oven for 45 minutes or until the inside of the pumpkin is soft.
Step 5: After you take your pumpkin halves out of the oven, slice horizontal and vertical lines in the pumpkin halves. Turn out the pumpkin and remove the pumpkin meat away from the shell with a knife and discard the shell.
Step 6: Place the pumpkin in the food processor. If you need to add a bit of water to it, go for it. I used the water I baked the halves in. It may be easier to blend that way. If you don’t have a food processor, just mash it up with a potato masher or fork.
Now you are all done. Good job! Freeze the pumpkin puree until you are ready to use it. If you are going to use it within a day or two, you can leave it in the fridge.
So what do you all call pumpkin insides? I really like saying pumpkin guts for some reason.