Wednesday, October 21, 2009

Pumpkin Shortage? Make Your Own Pumpkin Puree

There has been a lot of news lately about the pumpkin shortage. Good news is, not all states are affected. More good news is that many of the "decorative" pumpkins you see are actually delicious, edible pumpkins in disguise.

Have no fear this October should you reach for a can of pumpkin and the shelf is bare. It's easy to make your own puree.

First, get a large pumpkin. Not the jack-o-lantern kind. Or get a few small sugar (pie) pumpkins.

I used a "Cinderella" variety. It is large, flattened and a beautiful deep red-orange. The flesh is thick and has a high water content. So, the pumpkin is heavy for it's size. This one weighed in at 16 pounds. Other heirloom varieties that are supposed to be good for puree are Musquee de Provence (Fairytale), Long Island Cheese and Hubbard Squash.

Roughly, you can figure on about 6-8 cups of puree for a 16 pounder, 4 cups for an 8-pounder, etc. The first step is to be sure you wash the pumpkin.

Preheat oven to 350° F.

Now, cut pumpkin in half and remove seeds and pulpy part. You don't have to peel it! Spray a baking pan with cooking spray and spray the cut sides of the pumpkin as well. Place pumpkin, cut side down, in pan. Bake until the flesh is soft, about ninety minutes. Remove from oven and let cool. Be sure you do not leave the cooked pumpkin out for more than two hours. Got to remember that food safety!

After it has cooled, scoop the flesh from the skin and blend flesh in a food processor. Now, fresh pumpkin is going to be much more watery than the canned kind. So, you will need to line a strainer with cheese cloth and place the puree on top of this. I make a little bundle to help "press" out the liquid. Set the puree and strainer both into a larger and deeper bowl. Cover with wrap and place in the fridge overnight to drain.

I saw an article on how to "save" your jack-o-lantern and make puree with it after Halloween. This is not a good idea.

Think about it. How often do you take produce out of your fridge, cut it open, set it on the front porch for a week, share a bit with the neighborhood squirrels, burn a candle in it, then take it in to cook?

The cut flesh that gets exposed to air collects a fair bit of bacteria while you are handing out all that candy. Additionally, this is not the best tasting pumpkin since it is cultivated for size and carving, not eating. Especially after it's been outside for a bit. Compost that sucker.

Here are a few more pumpkins sold as decorative that are actually edible — and delicious.


Melissa Peterman said...


We've selected you as our Foodista Food Blog of the Day for Wednesday, October 28th! Your blog for "Pumpkin Shortage? Make Your own Pumpkin Puree" will be featured on the Foodista homepage for 24 hours. This is a new feature that we recently launched and are thrilled to post your blog.

Since you are now a part of the Foodista Featured Blogger of The Day Community, we've created a special badge for you to display proudly on your blog sidebar. I couldn't find your email on your blog to send you the access code for the special badge, but I want to make sure you get it if you are interested. Please send me an email and I'll send it right away.
We are really enjoying your blog and look forward to seeing your recipes, tips and techniques on Foodista!
If you would not like to be recognized on Foodista please let me know and I will remove your blog from our queue.


Melissa Peterman
Editor and Community Developer
Foodista- The Cooking Encyclopedia everyone can edit!

Melissa Peterman said...

Sorry one correction- We will have you featured Tuesday, October 27th, not the 28th!

Melissa Peterman
Editor and Community Developer
Foodista- The Cooking Encyclopedia everyone can edit!

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