| Each year, eighty percent of the pumpkins grown in | | | | 6. Bake in preheated oven until pumpkin flesh is tender |
| the USA are harvested in October. Commercially | | | | when pierced with a knife (approximately 90 minutes). |
| canned puree is probably the most familiar edible form | | | | 7. Remove the pumpkin halves from the oven and |
| of this popular autumn produce, however the mild, | | | | place them on a cutting board or other flat surface to |
| slightly sweet flesh of fresh pumpkin makes an | | | | cool. |
| excellent dish when baked, boiled, sauteed, steamed or | | | | 8. When cool enough to handle, scoop the baked flesh |
| microwaved. The pumpkin seeds, as well, may be | | | | out of each pumpkin half with a spoon. |
| toasted to create a marvelously tasty and healthy | | | | 9. Puree pumpkin in a food processor fitted with a |
| snack. | | | | metal chopping blade or mash by hand. |
| This article will discuss the process of selecting the | | | | 10. Place the puree in a sieve lined with a paper-towel |
| proper cooking pumpkin and the technique for | | | | or coffee filter and set over a deep bowl. Let drain, |
| preparing homemade pumpkin puree. | | | | stirring occasionally until the puree is as thick as canned |
| Selecting and Storing Fresh Pumpkins... | | | | solid pack pumpkin, approximately 1 to 2 hours. |
| For cooking, select the small 'pie' types, often called | | | | (Important: Do not allow cooked pumpkin to set at |
| sugar, cheese or milk pumpkins - the 'jack-'o-lantern' | | | | room temperature longer than two hours in the |
| pumpkins are not as sweet and the flesh is tough and | | | | process of making puree.) |
| stringy. (If uncertain, ask your grocer to help select the | | | | Note: Pumpkin may also be cut into chunks and |
| proper variety.) | | | | steamed or cooked in boiling water until soft. Remove |
| Always select firm, sound pumpkins that feel heavy | | | | pulp from rind then mash or run through a food mill or |
| for their size. The rind should not have any blemishes | | | | food processor. Because this technique yields a more |
| or soft spots and a 2- to 3-inch stem should be intact. | | | | 'watery' puree, it is important to drain out moisture as |
| Fresh pumpkins may be stored in a cool, dry dark | | | | mentioned above, or by gently warming in a |
| place for up to 2 months. Ideal temperature range for | | | | heavy-bottomed saucepan to remove any excess |
| storage is 55 to 59F (12.5 to 15C). Do not store below | | | | water before use. |
| 50F (10C) and do not store fresh pumpkin in a | | | | How To Preserve Pumpkin Puree... |
| refrigerator or wrap in plastic. | | | | Homemade pumpkin puree freezes beautifully for later |
| How to Prepare Homemade Pumpkin Puree... | | | | use. |
| The following recipe will yield a minimum of 1-3/4 cups | | | | To freeze: |
| of puree -- equal to 1 (15-oz.) can of solid pack | | | | 1. Allow prepared puree to cool completely. |
| pumpkin puree. (Three pounds of fresh pumpkin will | | | | 2. Measure puree into 1-3/4 cup portions and place in |
| yield about 3 cups mashed cooked pumpkin.) Any | | | | clean ridged freezer containers (leaving 1/2-inch |
| leftover puree may be frozen - see freezing | | | | headspace). |
| instructions below. Use this puree in recipes or | | | | 3. Label, date, and freeze for up to one year. |
| substitute it in the same amount in any recipe calling for | | | | Cooking With Pumpkin Puree... |
| solid pack canned pumpkin. | | | | Not only is pumpkin puree an excellent source of |
| 1. Choose a 3 to 4 pound sugar ('pie') pumpkin for | | | | vitamin A, low in sodium and fat-free -- it is also very |
| preparing puree. (Under no circumstances cook or eat | | | | versatile. Whether using homemade or commercially |
| a carved Halloween pumpkin as the cut surfaces | | | | canned puree, it is an ingredient that may be used in |
| breed bacteria.) | | | | preparing an endless number of pie, cake, cookie, |
| 2. Preheat oven to 350F (175C). | | | | muffin, sweet bread, pancake, creamy soup and |
| 3. Just prior to baking, rinse the pumpkin under cold | | | | elegant bisque recipes. |
| water to remove any dirt or debris from the outside of | | | | Why not try swirling some into a steaming bowl of |
| the pumpkin; wipe dry with a cloth or paper towel. | | | | cream of wheat cereal along with some maple syrup? |
| 4. Split the pumpkin in half and remove the seeds and | | | | Maybe consider perking up ordinary mashed potatoes |
| stringy fibers by scraping the insides with a metal | | | | by mashing in some pumpkin puree and sour cream. |
| spoon. Discard fibers and save seeds for toasting, if | | | | Just be creative and use your imagination - also keep |
| desired. | | | | in mind that most recipes that call for winter squash or |
| 5. Rub the cut surfaces of the pumpkin with canola oil | | | | sweet potatoes may be successfully prepare by |
| and place the 2 halves (cut-side-down) in a roasting | | | | substituting pumpkin. |
| pan. Add 1 cup of water. | | | | |