Monday, October 28, 2013

Pumpkin butter and Easy Pumpkin Puree

The first time I made homemade puree with a pie pumpkin, I did the whole cutting and cleaning out of the pumpkin thing before roasting.  Well I'm here to tell you that that's not necessary.  Just cut the sucker in half and stick it on a pan to roast.  Rub it with oil if you like.  When it's done it is so easy to gently scoop the stringy guts and seeds out, and the flesh practically falls out of the skin.

To Roast a Pie Pumpkin

1. Get a pie pumpkin...  ☺

2. Cut it in half.

3. Place cut side down on a baking sheet.

4. Oil skin lightly, if desired.

5. Bake for about an hour at 350ºF, until flesh is soft and skin depresses when touched.  Skin will also sink a bit on cooling.

6. Allow to cool.

7. Scoop out guts and seeds.

8. Scoop flesh into a bowl, blender or food processor.  Add the skin if desired for color and nutritional value.  (There are skins in canned pumpkin from the store.)

9. Puree with a high powered blender if adding skins, or stick blender or food processor.

10. You may cook down your puree a bit in a saucepan to remove moisture if wanted.

Pumpkin Butter
makes up to a pint depending on your pumpkin size

puree from one pie pumpkin
¾ cup light brown muscovado sugar
2 tsp lemon juice
½ tsp ground cinnamon
¾ tsp fresh grated ginger
pinch of fresh nutmeg

Combine all ingredients in a saucepan over low to medium low heat.  Simmer for about 30 minutes up to an hour until the mixture is thickened to your liking.

Note that while pumpkin butter should last a couple weeks or more in the fridge, pumpkin puree will only last a few days.  Use it or freeze it.

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