Monday, November 24, 2014

Homemade Pumpkin Puree

It's time again for making pumpkin pies. I started making our pies with homemade pumpkin puree a few years ago-it's amazing how light it tastes compared with store bought pumpkin puree in a can.

1. Pick out a nice looking sugar pumpkin. The bigger it is,the more puree you will have.

2.Cut the pumpkin up into pieces.Place in a microwavable bowl with 2" of water. Cover,and microwave on high for 15 minutes. It the rind is not soft enough to peel back,microwave on high for shorter increments of time.

3. Once the pumpkin rind is soft enough,wait until the pieces are cool enough to handle,peel the rind off the pumpkin pieces,and puree in a food processor.

4.Line a strainer with a few layers of cheesecloth. Pour the puree in to the cheese cloth.

 5.Twist the cheesecloth and strain out as much water from the the puree as possible.

 6.I weigh my puree into 15 oz batches,putting the batches I don't need right away into zip lock freezer bags and freeze them until I need them.

15 oz is approx 1 3/4 cups of puree. 15 oz will make one pumpkin pie,or (2) 9 x 5 x 3 pumpkin breads.


  1. I do sort of the same, only I roast the pumpkin. Cut in half. Scoop. Bake cut side down on a rack. Cool slightly and spin in the food processor.

    Sometimes, if I am lucky enough that the cut parts darken a bit, I cut that off and eat it as is. So yummy.

  2. Thank you for writing this blog. I've been a reader for oh, two years now? Anyway, I really like your positive attitude and outlook on life. I really enjoy your husband's story. It has helped me to understand a distant friend of mine who has been diagnosed with PTSD. Happy Thanksgiving!