Use this homemade pumpkin puree recipe to make your own puree for backing. It 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. The secret to a good puree is to squeeze as much liquid out of it as possible.
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What are the pumpkin puree ingredients, you ask!? Why, the only ingredient is a fresh pumpkin or two.
You can use practically any variety of pumpkins to make puree. However, pie pumpkin varieties are the best. They have a smoother texture which is perfect for all of your baking projects.
Here is how to make pumpkin puree (or pulp as some call it):
Pumpkin Puree Tip: The trick is to get the puree as thick as you can by squeezing as much water out of it as possible. If your puree is still a little thin, reduce one or more of the liquid ingredients in the recipe where you use your homemade pumpkin puree.
For the best taste and texture, make and use fresh puree whenever possible. Store leftover puree in the refrigerator for a few days at most.
Puree can also be frozen for a couple months.
Canning of pumpkin puree is not recommended by the USDA. So, stick with fresh homemade pumpkin puree.
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