Homemade Pumpkin Purée
Sure, canned pumpkin purée can be purchased; however, the alternative, made with an heirloom pumpkin or other winter squash, can add uniqueness to any pumpkin pie or other dish that requires canned pumpkin. Try visiting the local pumpkin patch or farmer’s market (or, of course, your own garden) to find an heirloom variety of pumpkin. Sugar pie pumpkins are a good backup choice for this purée, but butternut, buttercup, kabocha, acorn and hubbard squash all have great flavor and will work wonderfully for a Old Foghorn Barleywine Pumpkin Pie or Pumpkin Imperial Stout Tiramisù recipes.
Instructions
- Wash the squash to remove any dirt. Preheat the oven to 400°F | 204°C. On a sheet tray lined with a Silicone Baking Mat
or parchment paper, cut the squash in half and scoop out the seeds using an ice cream scoop or large spoon. Lightly rub the cut surface and flesh with vegetable oil, seasoning with a light sprinkle of salt, and roast the gourd until the flesh is fork tender, about 45 – 60 minutes, depending on thickness.
- Let the squash cool, and scoop the flesh from the skin. Place the flesh into a food processor or blender and pulse until smooth. Use what is needed for the recipe and portion the rest into 2-cup freezer bags, removing as much air as possible (to lessen the chance of freezer burn). If you have a food vacuum solution, vacuum seal on high. Press the pumpkin into all the corners and make as flat as possible. Label the bag with the date and place in the freezer. Use within 6 months.
or parchment paper, cut the squash in half and scoop out the seeds using an ice cream scoop or large spoon. Lightly rub the cut surface and flesh with vegetable oil, seasoning with a light sprinkle of salt, and roast the gourd until the flesh is fork tender, about 45 – 60 minutes, depending on thickness.
Recipe Notes
Recipes that use this Recipe:
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