Pumpkin Puree

You can use any sort of pumpkin, though small "pie pumpkins" tend to be sweeter. When I use the larger pumpkins I just add more sugar to my recipe that I will use the pumpkin for later. This recipe is to make raw pumpkin puree (much like the kind you get in a can) and can be applied to many recipes such as pumpkin pie, pumpkin bread or even pumpkin cookies. Don't get frustrated! Let me know if you have any questions!

Tools:

Sharp Knife (serrated is best)

Cookie Sheet

Foil

Blender

Cheese Cloth

Strainer

1. Pre-heat oven to 357 F and line a cookie sheet with foil.

2. Cut pumpkin in half horizontally (around widest part of the pumpkin) and scoop all of the seeds and stringy pulp out.

3. Place the pumpkin halves skin side out on the cookie sheet. Cover loosely with a sheet of foil and put into the oven. Cook the pumpkins for approximately 45 minutes to an hour (sometimes longer depending on the thickness of the pumpkin). The pumpkin is done when you can stick the dull side of a butter knife right through the rind.


4. Remove the pumpkin and let cook completely before handling.

5. Once cooled scoop the pumpkin pulp from the skin into a bowl



6. Put the pumpkin pulp into the blender and blend completely. This step is very important especially if you plan to use the puree for pie or pumpkin butter. You want the puree to be completely smooth. When you run your finger through the puree it should feel almost soft.

7. Prepare the cheesecloth by cutting it into large squares (approx 12in x 12in). Layer the cheesecloth squares over the strainer... you will need at least 6 - 8 squares. This step takes some practice and you will develop your own techniques as you do this more and more.

8.  Place the strainer over a bowl or the sink. Pour the puree into the cheesecloth. Tie the first layer of cheesecloth by tying opposite corners together. Repeat with the next two layers of cheesecloth...tying it tighter each time.

9. Turn the ball over and continue to tie the layers of cheesecloth until you have a tight ball.






10. Leave the ball in the strainer over a bowl and place in the fridge for at least 4 hours. I prefer to leave it overnight. You can even add weight on top after an hour or so to make sure the pumpkin gets completely drained.

11. Cut open the cheesecloth and you should have pumpkin puree ready to become a pie or butter! :) Enjoy!


Yield: One Pie Pumpkin makes approximately 2 cups of puree.