Recipe: Pumpkin Puree
Adapted From: N/A
Retrieved: N/A Tested: October 2011
Servings: varies Prep Time: 20-30 min
Notes: Every year since I became a mom, I have enjoyed going to organic pumpkin farms and choosing 3-5 lb pumpkins to puree and freeze for pumpkin desserts. While canned is more convenient, it's nice to have my own homemade stash in the freezer. And for some strange reason, my toddler enjoys eating it frozen. I just break off a piece and hand it to her.
I like choosing the smaller pumpkins because they are easier to cut and clean. Plus they look cuter. Note: Another alternative is to scoop the pulp into silicone muffin cups and freeze until sold. Then pop them out and store in freezer bags. | |
Ingredients:
Two to three 3-5 lb pumpkins |
Instructions:
1. Cut the pumpkins open and scrape out the guts and seeds. 2. Cut the pumpkin into pieces and steam for 30 min. 3. Let cool to room temperature, then puree in a blender. (I like to use my immersion blender.) 4. Spread in an oiled or non-stick cookie sheet, about 1 inch thickness, and freeze until solid. 5. Break off pieces and store in a freezer safe container. (I use gallon sized ziplock bags.) |
What do you do with the pumpkin rind/skin? Is it blended together with the flesh?
ReplyDeleteMost definitely. I very rarely peel anything that gets steamed in this house because:
ReplyDelete1) Too lazy.
2) Takes up way too much time.
I also am not a perfectionist in the kitchen (shocking, I know), and sometimes still have noticeable pieces of skin in my purees. Probably doesn't make for the best presentation, but at least it tastes good =)
LoL. Okay, I'll trust you and try it. Do you use organic pumokins?
DeleteOops, just re-read the post. Organic pumpkin farm, got it, LOL
Delete