https://www.cutoutandkeep.net/projects/pumpkin-puree • Posted by JJ
In Australia they don't have canned pumpkin so I had no choice but to make my own - best.thing.ever. I use a kind of pumpkin called 'Jap' or 'Japanese' here, in the US it is called Kabocha. You can also use a Butternut Pumpkin/Squash. You can steam or roast the pumpkin - roasted is sweeter and richer but steamed is quicker! Make extra and freeze it for later. See below for quantity *Note
In Australia they don't have canned pumpkin so I had no choice but to make my own - best.thing.ever. I use a kind of pumpkin called 'Jap' or 'Japanese' here, in the US it is called Kabocha. You can also use a Butternut Pumpkin/Squash. You can steam or roast the pumpkin - roasted is sweeter and richer but steamed is quicker! Make extra and freeze it for later. See below for quantity *Note
For Steamed Pumpkin Puree: Cut pumpkin flesh into large chunks, remove seeds and stringy bits. - Steam for approximately 20 minutes until very, very soft when pierced with a fork. - Scrape off skin and puree.
For Roasted Pumpkin Puree: Cut pumpkin flesh into large wedges, remove seeds and stringy bits. - Rub with a bit of oil or melted butter if you wish, this is not required.
Roast at 350 F (180 C) for approximately 1 hour until very soft when pierced by a fork.
Cool, remove skin and any particularly charred bits. - Puree until smooth. I use a stick blender for this but a food processor is fine too. - If you have to do it by hand, use a large spoon to press through a fine wire sieve to make it velvety and smooth.
There you have it, homemade Pumpkin Puree! Use if for anything you wish like soup...
... or pie. You know I go for pie every time. *NOTE: - A 2.5 lb pumpkin produced approximately 1 lb of puree so if you work off a reduction of about half on the weight of your raw pumpkin you are pretty safe. - A standard 15 oz can of pumpkin is approx 1 3/4 cups. There are 16 oz in 1 lb