How To Make Pumpkin Puree

Pumpkin Puree Pumpkins How To Make Pumpkin Puree

(Picture courtesy of Mowie from this guy is the real deal!)

It’s been quite the crazy week over here. So much going on with trying to organize the Food Blogger Connect conference with the fabulous Hilda from Saffron & Blueberry, the extraordinary Jamie over at Life’s A Feast and the cracking Mowie from Mowielicious. Mowie is so kind to let me use his beautiful pumpkin picture shown above. 

Showers of emails later, a couple of e-hugs along with some “???” and we have managed to pull together a party that will be one to remember 09 with. We are so overwhelmed with the response and are so excited that bloggers from countries like France and Germany  will be attending. It will be great to meet; exchange  laughs, thoughts and lessons and last but not least, break bread!

As many of you may know, I’m not very keen on canned options. I completely understand that many times people just don’t have the time. I just happen to be one of those people that will make time, because food takes a big priority in my life. It’s also what I do. I always try to tell people that usually most of the steps can be taken during the commercial breaks of their favorite sitcoms. In my opinion, it’s more about good planning.

Today’s post will cover the first step to making the dessert that will be published in the next post: A luscious pumpkin mousse on a ginger-walnut crust with a brandy chantilly.


Pumpkin Puree

Cook time: 45 minutes

Prep time: 10 minutes

Pre-heat oven to 350F/180C/4G

4021739093 a800bdd204 How To Make Pumpkin Puree

Begin by giving your medium-sized pumpkin a nice quick bath. Pat dry.

4021740543 e9d2e07f57 How To Make Pumpkin Puree

Cut through the pumpkin vertically.

4021744005 75ec94a1f7 m How To Make Pumpkin Puree4021742371 bd1cd4cfeb m How To Make Pumpkin Puree

Using a spoon remove the seeds and pith from each half. Discard the seeds and pith.

4021745843 021c8177c3 How To Make Pumpkin Puree

Lay the pumpkin half’s skin up on a baking sheet. Roast in the oven for about 30-45 minutes, till the skin has loosened and you can run a butter knife through the skin.

4021747655 cd9bef43c3 How To Make Pumpkin Puree

Remove from the oven and let them sit to partially cool for about 20 minutes. Be careful when turning them over as they release a lot of water.

4021751357 a118574c40 How To Make Pumpkin Puree

Once cooled, remove the flesh.

4021753399 c01ec79332 m How To Make Pumpkin Puree4022515086 79e5cc7810 m How To Make Pumpkin Puree

Get a couple of pieces of cheese clothes and lay over a colander. Now fill it with the pumpkin flesh and give it a good squeeze before letting it sit in the fridge for a couple of hours or overnight.

4022518504 79d0e850b7 How To Make Pumpkin Puree

Now blitz it for 1-2 minutes in a food processor

4029058987 f8b8e6843c m How To Make Pumpkin Puree4029814150 1a624bf679 m How To Make Pumpkin Puree

Hold on to it as I will be posting about pumpkin mousse and a pumpkin kebbeh in the next couple of days.

Facebook Comments:

10 Responses to “How To Make Pumpkin Puree”
  1. Mowie @ Mowielicious 18 October 2009 at 5:13 pm #

    Cracking, hon. Simply cracking! Love YOUR pictues =)

  2. Jamie 18 October 2009 at 5:16 pm #

    Wow I never make my pumpkin purée like this – I steam it in just a tad of water – but I’ll bet this makes tastier purée with less water. Great! Thanks for sharing!

  3. deeba 18 October 2009 at 5:25 pm #

    Beautiful post & envious get together. Love your pictures, and yes, I will make time for food from scratch. This is how I’ve made pumpkin puree the last 2 times, just didn’t put it into a cheesecloth. Gorgeous pictures!!

  4. Rosa 19 October 2009 at 5:25 pm #

    I love pumpkins! That first picture is amazing!



  5. Cynthia 19 October 2009 at 10:18 pm #


  6. SC 20 October 2009 at 7:00 pm #

    Hi! I just happened to stumble upon your post while googling pumpkin puree. I love your pictures. I also have a question: is it possible to freeze the pureed pumpkin? I love pumpkin soup and pie and pretty much everything that has it, so it would be really useful for me to make a big batch and use it along the way.

    Thanks a lot. SC

  7. Bethany 21 October 2009 at 5:30 am #

    Hello Sc and thanks for stopping by! Yes you can definitely freeze the pumpking puree for later use!

    All the best. bx

  8. S. 21 October 2009 at 8:41 am #

    I love pumpkins! To me, anything with pumpkin is a must-make/must-eat for Fall.
    I can think of so many ways to use this puree…hmmm
    awesome post, thank you :O)

  9. Meeta 21 October 2009 at 9:05 am #

    pumpkin puree from scratch always – never the canned stuff. it makes on savor the dish totally differently. the FBC will be hot!


  1. Tweets that mention How To Make Pumpkin Puree | Dirty Kitchen Secrets -- - October 18, 2009

    […] This post was mentioned on Twitter by Bethany Kehdy, Barbara . Barbara said: RT @dksfood: (New Post) How to make pumpkin puree < I've been looking forward to this post! […]

Leave a Reply