Pumpkin Puree

Pumpkin Puree

Not only will your vegan gut thank you for using the freshest pumpkin puree, but anyone who tastes any recipe you use it with, will thank you too. 

 What you will need:  

• 1 smaller sugar pumpkin (about 3-4 pounds) *See pumpkin side notes below

Main Supplies:

• Sharp Knife
• Cutting Board
• Spoon
• Large shallow casserole dish (4.8 quart)
• Hand blender  
• *Cheesecloth and rubber band (for pie)

 *A cheesecloth is used to drain the excess water from your pumpkin puree. You may use this step if  making a pie.

The process:

1. Wash pumpkin under warm water to remove dirt and debris. 
2. Using a sharp knife, cut pumpkin in half on a cutting board. (1)
3. Using a spoon, scoop out yummy seeds and goop.  (2)
4. Fill casserole dish with about 1/4 inch water.
5. Place both sides of pumpkin face down. (3)
6. Bake at 350 f for 45-60 minutes. Once you're able to easily stick a fork in it, it's done. (4)
7. Let cool for 10 to 15 minutes. 
8. Scoop inner pumpkin into a mixing bowl. Skin get's discarded. (5)
9. Using a hand blender, puree pumpkin until smooth and thick. (6)

(1)

(2)

(3)

(4)

(5)

(6)

Cheesecloth:

1. Cut a piece of cheesecloth just bigger than the amount of pumpkin puree you are using. 
2. Place cheesecloth in a strainer and place strainer over a smaller bowl. The bowl is used to hold the pumpkin water. (1)
3. Scoop pumpkin puree into cloth and tie the top using a rubber band. (2 & 2a)
4. Let sit for about an hour. At the end of the hour, you may lightly squeeze the cloth to drain out excess water. 
5. Transfer to covered bowl and refrigerate if using puree another time.

(1)

(2)

(2a)

*Pumpkin side notes: 

1. A ripe pumpkin will have thick skin and an even tone of orange all around. You may also slap the pumpkin. It should sound hollow. 
2. Fresh pumpkin puree will keep for five days in a refrigerator. 
3. One 3-4 pound pumpkin will give you 2 - 4 cups of puree undrained using a cheesecloth. Drained with a cheesecloth, you would get about half the amount of puree.