Comments on: How to Make Pumpkin Puree

By: Darsih

Darsih — Thu, 21 Jan 2010 06:23:22 +0000

My blender doesn’t process this well unless I add a lot of liquid which is ok if I’m going to use it in a soup with broth or something like that. But soupy puree for cakes isn’t a good idea. This has stopped me in the past. I just had much better success with one of those hand held blenders. So I’m going to order more pumpkins and stock up the freezer.

By: Vicki

Vicki — Sat, 21 Nov 2009 02:56:07 +0000

When I strain the puree, do I keep what’s on top? Or the liquid that’s been starined out?

Its the liquid strained out – mostly you wont get anything on top – its thick and delicious and does not leave anything on the strainer. This step is not really necessary (just a precautionary thing..) –DK

By: Christine Awuor

Christine Awuor — Thu, 19 Nov 2009 19:36:23 +0000

This is fantastic!well done!may i know if it’s alright to boil the pumpkin instead of baking probably using the same amount of water?

Hi Christine – you can certainly boil it. But you would have to increase the water, enough to cover the pumpkins. The water used for the baking was sufficient since it was mainly used for steaming the pumpkin…..but for boiling it needs more water – add sufficient enough to cover the pumpkins. Hope this helps –DK

By: sanaz

sanaz — Thu, 19 Nov 2009 19:34:56 +0000

I love it, i just did it and it’s so easy and fast. I wish you had a recipe for pie too. Now i have to look for one. Thanks

Thank you Sanaz. I have a wholegrain pie with this puree – http://chefinyou.com/2009/10/pumpkin-pie-recipe/ chk this out –DK

By: Malena

Malena — Tue, 03 Nov 2009 05:26:42 +0000

My little boy has been begging me to make pumpkin pies out of his 95lb pumpkin that he picked from the pumpkin patch this year. Will the puree still taste good coming from a pumpkin this large? I plan on freezing or canning the excess.

I have been told by few ppl that for cooking/ pureeing purposes, types like sugar, cheese or milk pumpkins are ideal. The usually large ones which we usually use for ‘jack-’o-lantern’ purposes are not as sweet and the flesh of such pumpkins turn out to be v tough and v stringy. But I think the best person to ask would be the grocer himself, he will know better. hope this helps

By: Virginia

Virginia — Sat, 31 Oct 2009 02:04:08 +0000

Thanks for posting this.. I’ve recently started using fresh pumpkin in pies, cheesecakes, and breads. I usually cut them in quarters and boil them. I like the look of the baking method better. Will have to try that out. Thank you.

By: Pumpkins! | cheerfulheartblog.com

Pumpkins! | cheerfulheartblog.com — Thu, 29 Oct 2009 22:10:20 +0000

[...] If you want to make pumpkin puree (you know, what many of us buy in a can so that we can make pumpkin pie or pumpkin bread) it’s amazingly easy. I had been told to peel the pumpkin after cleaning out the inside… uh, that’s just too much work in my mind; peeling potatoes are bad enough, but a huge pumpkin? Huh-uh. BUT today I found out that you don’t have to peel! Here’s a great tutorial of this easy process. [...]

By: I’m sorry Mr. Raccoon «

I’m sorry Mr. Raccoon « — Tue, 27 Oct 2009 05:23:59 +0000

[...] 1 cup pumpkin Puree [...]

By: Lisa

Lisa — Thu, 15 Oct 2009 17:22:40 +0000

Thanks for this tip! I always went to the trouble of peeling the pumpkin. I am going to use your method next time! Love that it’s roasted.

By: Veggie Belly

Veggie Belly — Wed, 14 Oct 2009 04:28:36 +0000

I always buy canned pumpkins..and I always think, I should make my own puree ) I’m loving your pumpkin series!