Hi everyone! I am SUPER excited to share my very first “How to” video! I have a long way to go in video content creation but I am litereally geeking out over here that I actually make ONE – just one – all by myself [insert mental image of me smiling from ear to ear]. Check out the link below and let me know what you think!
So this was such a cool project because pumpkins always look so intimidating and they are really incredibly easy to prep without having to cut them, and your fingers into a million pieces. This tutotial lets your have it your way by choosing microwave, stove, oven, steamer or crock pot, and you will have fresh, nutrient packed pumpkin puree in no time. Here’s a little run down if you haven’t checked out the SUPER COOL VIDEO TUTORIAL above yet ;)
When choosing your pie pumpkin (make sure it is labeled PIE or SUGAR, not just a plain pumpkin), keep in mind the size so you know how much puree to plan for:
A 2-3 pound pie pumpkin will yield approximately 1.5-2* cups puree which is equivalent to 1 – 15oz can pumpkin puree
A 3-4 pound pie pumpkin will yield approximately 2-3* cups puree which is equivalent to 1 0r 1.5 – 15oz cans pumpkin puree
A 4-5 pound pie pumpkin will yield approximately 3-4* cups puree which is equivalent to 1.5 or 2 – 15oz cans pumpkin puree
A 5-6 pound pie pumpkin will yield approximately 4-5* cups puree which is equivalent to 2.5 or 3 – 15oz can pumpkin puree
*pumpkin amounts may vary due to cooking method and type of pumpkin selected for use
TO CLEAN PUMPKIN
Wash and dry the outside of pumpkin. Cut pumpkin in half. Using a paring knife, trace around the edge of the inside lining and scoop out the seeds (see TUTORIAL for details). Cut halves in half again.
5 EASY COOKING METHODS:
- Microwave – place in a micowave safe container. Add pumpkin, 1/2 cup water and cover with saran wrap. Poke vent holes in saran wrap. Cook on high for 5-8 min, or until pumpkin insides are fork tender.
- Boil – Cover pumpkin with water and place on stove. Bring water to a boil. Once boiling, reduce to a simmer, cover and cook for 20 min, or until pumpkin insides are fork tender. Drain well.
- Bake – Preheat overn to 400 degrees. Bake for 50 min (insides facing up) until pumpkin insides are fork tender
- Steamer – place pumpkin in steamer basket and turn on timer for 30 min, or until pumpkin insides are fork tender.
- Crock Pot – place pumpkin in crock pot. Add 1 cup water, cover and cook for 3 hours on high, or until pumpkin insides are fork tender.
TO MAKE PUREE:
When pumpkins are cool enough to handle, place soft inside pulp in a food processor and blend until puree is smooth, about 30 seconds to a minute. Use immediately or store in freezer for later.
WHAT WAS MY FAVORITE?
I actually loved them all! The microwave won for fastest, the crock pot and boiling method gave the softest variety, the steamer was a great set it and forget it, without taking a long time and the over added a nice roasted flavor. You can’t go wrong with any of them! I would caution that in the boiling method may cause the nutrient value to change slightly due to the water leeching out some of the vitamins and minerals, so it that is important to you, maybe go with one of the other 4 options.
Need a STEAMER, CROCK POT or FOOD PROCESSOR? Click on the highlighted links for some recommended items that work really well to make fresh pumpkin puree.
With much love from my table to yours,
LOVE PINTEREST? ME TOO! LET’S BE FRIENDS SO YOU CAN SEE MY YUMMY RECIPES :)
WANT TO MAKE THIS LATER? PIN A PICTURE BELOW TO SAVE TO YOUR FALL RECIPES, HOW TO VIDEOS OR THANKSGIVING PINTEREST BOARD ;)
Leave a Reply