Homemade Pumpkin Purée: Fresh is Best
The Best Pumpkin Purée Does Not Come in a Can
The final outcome of Food For My Family's homemade pumpkin purée, which can be used for tarts, pastries and breads.
Today’s highlighed recipe comes courtesy of Shaina Olmanson of Food For My Family, who was one of our featured guests during Thermador’s “Now You’re (Steam) Cooking” blogger event back in July.
Shaina’s homemade pumpkin purée is used in all of her pumpkin recipes, from tarts to pastries to breads. It can even be frozen and used later in the holiday season.
Her secret? Don’t buy the stuff in a can!
With Halloween kicking off the holiday season this weekend, make sure to use this recipe liberally.
Here’s the recipe:
3- to 4-pound pumpkin
1 cup water
Preheat the oven to 350º F. In a 9×13? baking dish, place pumpkin halves. Add water. Bake for one hour or until flesh is soft and easy to scoop.
Scoop the pumpkin flesh out, leaving behind the outer shell, and into a blender or food processor. Blend, pulsing until the purée is smooth and uniform in texture. Strain through a cloth to remove excess moisture. Store in airtight containers in the refrigerator for up to three days and in the freezer for up to three months.
Makes 2 to 3 cups pumpkin purée
