How can I make my own pumpkin puree for pies?
How can I make my own pumpkin puree for pies?
Submitted by BHGFood

For 1 3/4 cups homemade pumpkin  puree, cut a 2 1/2-pound pie pumpkin into 5-inch square pieces, discarding the stem. Remove seeds and fibrous strings (save seeds for roasting, if desired). Arrange pumpkin pieces in a single layer, skin side up, in a foil-lined shallow baking pan. Roast, uncovered, for 1 to 1 1/2 hours or until tender. When cool enough to handle, scoop pulp from rind. Place, in batches if necessary, in a blender or food processor. Cover and blend or process until smooth. Place puree in a 100% cotton cheesecloth-lined fine mesh sieve (use double thickness of cheesecloth). Allow to stand for 1 hour to drain. Press lightly to remove any additional liquid (discard liquid).

Answered by BHGFood
Community Answers (2)

Here's another option...remove seeds and fibrous strings, discard them. Cut unpeeled pumpkin into 1-1.5 inch sections. Put in kettle, cover with water, bring to boil, reduce heat cover and cook until fork tender (10 mins or so), Drain and cool. Press through a colander, discard peels and drain over cheesecloth discard extra liquid. Puree whats left and substitute for canned pumpkin. Another option is to do as above but peel before cooking (like mashed potatoes..)
Submitted by alaw50