Homemade Pumpkin Puree

Kitty FloridoNovember 26, 2014

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One of my favorite things in the fall, is that now we can get sugar pumpkins here in Guate! I got these from a friend (who happens to be also a great cook, you can see his Guest Foodie post here) and I was thrilled. These are the best pumpkins to get puree out of. Remember the pumpkins from our October wallpaper collection? From 5 pumpkins… I got 2 cups of puree. Now, from these babies, I got 2 heaping cups of delicious puree. Since I was going to make something sweet (rather than savory) out of them, I decided to sprinkle some brown sugar.

The cooking time will depend highly on your pumpkins, the best way to check if they are done is to try to insert a knife trough the skin. If it goes through smoothly… they are done!

Stay tuned for the next recipe… where we use our pumpkin puree!

Kitty

Homemade Sweet Pumpkin Puree

Yield: About 2 cups of pumpkin puree

Ingredients:
2 sugar pumpkins, about 3 lbs each
2 tablespoons of brown sugar

Directions:

Cut the pumpkins horizontally using a long and sharp knife. Since the pumpkins usually have tough skin, I first made a cut with a serrated knife to insert the chef knife and cut them in half.
Remove the top of the pumpkins, and remove the seeds with a spoon.
Preheat the oven to 350°F.
Sprinkle the pumpkins with the brown sugar and place them cut side down on a baking sheet lined up with parchment paper. This makes it easier for clean up.
Bake the pumpkin for about 90 minutes. Turning them over at the 45 minute mark. When the pumpkins are done, the skin should yield to gentle pressure and the flesh should be soft.
Remove the pumpkins from the oven and allow it so they are cool enough to handle.
Scoop out the flesh using a spoon and put it into a food processor. Pulse the pulp till it’s smooth.