Making your own shredded pumpkin or pumpkin purée from seasonal pie pumpkins is easy and is a more flavourful and healthier alternative to canned pumpkin purée.
Homemade Shredded or Purée Pumpkin
1 pie pumpkin
Clean the pie pumpkin before carving. Cut the top off the pumpkin then cut in half. With a spoon, scoop and scrape out the seeds and pulp from the center. Separate the seeds and place in a separate bowl if you intend to roast them later to make seasoned pumpkin seeds. When all the seeds and pulp are removed, cut the pumpkin halves in half again.
Bake the pumpkin. Turn on an oven to 350 degrees Fahrenheit. Place the pumpkin pieces in a large baking dish face down. Place the pumpkin in the preheated oven and cook for 30 to 40 minutes; or until an indentation can be easily left on the pumpkin skin. The pumpkin should be light golden brown and fork tender all-over; remove from oven.
Cool and clean pumpkin. Allow the pumpkin to cool for 15 to 20 minutes before handling. When the pumpkin has cooled, peel off the skin and discard. Place the soft pumpkin chunks in a bowl to be processed.
Shred or purée pumpkin. To shred the pumpkin use the shredding feature on a food processor. To purée a pumpkin use either a food processor or blender, add a few chunks of pumpkin at a time and purée until all the pumpkin has been added. Pulse the pumpkin until smooth, add 1 to 2 tablespoons of purified water if necessary to purée pumpkin, but avoid adding any more otherwise it will be too watery.
Cool in fridge. The pumpkin purée may still be too warm for some recipes for immediate use, thus placing the purée in the fridge until cooled may be necessary. The pumpkin purée should be used in a recipe within 3 days.
Storage. The purée may also be stored in a freezer for future use. To store in a freezer, add about 1 cupful of purée to a plastic storage bag. Remove any air from the bag, seal and then flatten contents for easier use and storage. Frozen purée will keep for 3 months in a freezer. Enjoy.
Recipe shared by: J. Marshall
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