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Light pumpkins safely
How to Make Pumpkin Puree Recipe
Making your own homemade pumpkin puree is really an easy task. It is surprising
that more people do not make their own pumpkin puree. If you have ever cooked
fresh squash from a butternut, hubbard or other squash, you can follow the
same process. Once it is cooked, the pulp is squeezed in cheesecloth to remove
as much excess moisture as possible.
Here is our recommendation on how to make pumpkin puree(or pulp as some call
Select a ripe and firm medium pumpkin. Larger pumpkins can be used for making
pumpkin puree, but they begin to take on a grainy texture (the larger they
Cut open the pumpkin and remove the seeds and fibrous strings.(We call them
Cut the pumpkin into four to eight pieces.
Line a large baking pan aluminum foil. This will minimize the cleanup task.
Place the pumpkin pieces onto the baking pan.
Bake in the oven at 375 degrees for one to 1 1/2 hours, or until pulp is
Remove the pulp from the rind with a spoon and discard the rind.
Blend the pulp until smooth using a blender, food processor or mixer.
To create a really thick puree, put the pulp into a cheesecloth and
squeeze out excess water.
Make and use fresh puree whenever possible for the best taste and freshness.
Leftover puree can be frozen for a short period of time. Canning of pumpkin
puree is not recommended by the USDA.
Canning Pumpkin Cubes
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