Pumpkin puree on stove top/hob
About:
Pumpkin puree, a smooth and flavourful mixture of pure pumpkin, provides the foundation for many delightful desserts. From pies and tarts to muffins and quick breads, pumpkin puree makes these sweet treats delicious.
It’s great to make this recipe ahead and freeze so that you’ll have plenty on hand to add to seasonal sides or your go-to pumpkin pie. You can use the pumpkin puree in any recipe that calls for canned puree. As a general rule, 3 pounds of fresh pumpkin will yield about 3 cups of mashed and cooked pumpkin.
Yields: 4-5 servings
Preparation time: 45 minutes to 1 hour (peeling and chopping included)
Cooking time: 30 minutes
Ingredients:
- Pumpkin- 2 – 3 lbs (~1 to 1.25 kg)
Procedure:
- Rinse the pumpkin thoroughly and then using a serrated knife cut the pumpkin in half.
- Scoop off the strings and seeds using a spoon or scooper.
- Then cut into 8-10 pieces lengthwise and then chop into pieces small enough to fit into a steaming basket. (as small the pieces are reduces the steaming time)
- Begin to boil the water in a large pot and place a steaming basket/collander.
- Once the pumpkins are chopped place in the basket and steam for 15-25 minutes-when the knife or toothpick easily pierces its skin then it’s done.
- Allow it to cool, then peel or cut skin off and discard.
- Then puree the steamed pumpkin meat using blender/food processor.
For storage:
- Puree can be refrigerated in a tightly sealed container up to 3 – 4 days or stored in the freezer for up to 6 months
- Once the puree has cooled entirely, place in freezer containers or ice cube trays. Leave room at the top (headspace) of the containers or individual ice cube compartments. Label, date and freeze the puree for future use
Note:
- Can roast the pumpkins in oven if peeling and chopping is a tedious process then the roasting time is i more.
Posted on November 19, 2014, in Indian, Sweets and tagged How to make Pumpkin Puree on How; How To's. Bookmark the permalink. 11 Comments.
Perfect recipe for the season C:-)
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Thank you V for your encouraging words. .. 🙂 🙂
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Putting the puree in ice cube containers is brilliant. Such a great idea. You can pop them out and store in ziplock bags. I need to start making puree rather than buying canned,
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Yes Suzanne..It really makes a lot of difference to make them at home…
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I also quite like to just shove the pumpkin in the oven and bake it and then extract the puree it’s drier that way
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True oven version makes thicker puree completely agree. .. thanx a ton for liking my version and leaving your feedback. ….. good day. .. 🙂 🙂
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very welcome!
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So much nicer to make your own 🙂 I really don’t like the tinned stuff 😦
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I completely agree with you Elaine and home made ones are healthy and customised… Thanx for encouraging me…
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They are 🙂
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