Fresh Pumpkin Puree ( ♥ This One )

Ok, One of my favorite times in the year is Fall.. I dont know quite how to explain what Fall means to me and what it actually does... I love the colors of the changing leaves everywhere, I love the cool air, I love the smell of freshly baked goods, I love the smell of wood burning in the air. I honestly love the pioneer like atmosphere with all the festivities and outdoor fun. I just honestly love Fall... That to note, I will begin a few posts of some of my favorites recipes that I use alot and also go along with this time of the year... First post being a bit longer, here is a easy way to make your own fresh puree.

 Any time I post this, I will always shout out Renee for this Recipe, Since she was the one who first told me the "How To's."  I was always told by everyone around me, that this would take all day to do and it is such a mess not worth the time.

 But the truth is: Prep time is about 15-20 minutes, Bake time depending on size of your pumpkin(s) - Usually varies between 1 hr and 1 1/2 hrs. Cooling time 10-20 minutes (depends on you - I think it is easier to pull skin when it is still somewhat warm). Blending Canning Prep Time: 15-30 minutes. Further explaination below. 

All in all I say it is definately well worth a little mess and fun in my opinion. Get the kids involved and have some fun.. :) I have been an addict to making Fresh Pumpkin Puree and adding this to all of my recipes.. Everyone loves the fresh pumpkin taste and sweeteness in my recipes. Many Thanks again to Renee!

*TIP*
First off, lets talk pumpkin sizes. Here is the sizes we have to choose from:

• Mini Pumpkins  ( Mostly used as Fall Party and Table decorations - estimated weight not quite a pound for just 1 )
• Small Carving Pumpkins  (Usually the pumpkins that are bought for Toddlers as they are just the right size for them to carry - estimated weight  3 - 7 lbs )
• Small/Medium Carving Pumpkins  ( These are just a step up from the small pumpkins. Estimated weight 7 - 12 lbs)
• Medium Carving Pumpkins  These are also somewhere between the size of the small/medium pumpkins to a little bit bigger ( estimated weight 10 - 15 lbs )
• Large to Extra Large Pumpkins  (These are the bigger pumpkins that are a bit heavier to carry, stand a bit taller. The weight is usually anything over 15 lbs. )

Now I base these by the size of what I buy mine at from the orchard.

What does it matter what the size of the pumpkin is?

• We always hear how size is everything.  Not really, just depends on the person. (stay with me here)When it comes to baking a pumpkin, how sweet do you want your pumpkin flavoring? This is what determines the size of pumpkin you will need.

Flavoring by pumpkin size:

• Small and Small/Medium pumpkins will flavor to be sweet
• Medium will be mildly sweet
• Large will be less sweet somewhat bland

In my opinion, The better flavoring pumpkins are the small to medium pumpkins. The bigger you go in pumpkin size the less sweet it will be.  Now for the recipe!

Fresh Pumpkin Puree - (I do have pictures but I will have to add them later since they are on my phone)

1st Step - You don't have to do this first, but I always do. I usually make a quick rinse under cool/warm water cleansing the dirt off the pumpkin(s) that I am preparing for bake. Nothing major just a rinse.  Then I cut the top off the pumpkin(s).

• TIP:  This works best with an Ice Cream scooper3rd Step After gutting the pumpkin(s) If I have made a mess: I will usually wet a paper towel and make a quick wipe off the side of the pumpkin skin, Not always depends on the mess I made. :) 

Third Step on cookie sheet, place your pumpkin skin side up and bake your pumpkin at 450° for 45 minutes.  

• Now some choose to bake their pumpkins with the skins UnCovered and others bake their pumpkins the whole time Covered. I have tried this both ways, Either way you do it you will still have water to drain from the pumpkin more or less really depends on the climate and growth of your harvested pumpkin. Also I have noticed that covering your pumpkins the whole cook time does tend to over cook or burn the skins and sometimes the inside near that burned area. So I would recommend cooking uncovered first 45 minutes then covering and cooking the remaining time (sometimes 40-50 minutes).
• What do I do with all the water the pumpkin drained during bake? Dont throw it away just yet. I usually take just a little to throw it in the blender to mix puree. (if your using a hand mixer or processor you may not need the water) Really it is up to you. Some people drain it down the sink, dump it outside and some use a little amount in with their puree. Its up to you. I  do use a little and drain the rest down the sink. (usually anywhere from 1/3 to 1/2 cup - depending on how much water is there and how many pumpkins I bake.

4th Step Cover with foil and cook another 45 minutes

Finally, Let your pumpkins cool some and peel back the skins and any of the remaining stringy pumpkin hair as I call him,  :)  You can throw the skins away as they will be no good here out.

Bake 45 minutes at 450° uncovered. Then you will want to cover your pumpkins and bake an additional 40 to 50 minutes, or until pumpkins are soft. (Time can vary by pumpkin) 

 
Now, it is time to puree..  Items needed:

• Blender, Mixer or food processor
• Bowl
• Canning supplies, Freezer Bags or Glass containers to store in freezer.

I use my blender as I can cram more in it then my processor. Sometimes I do need to add some of the remaining water from bake. (noted above).  Blend your puree together until it is all smooth and nice looking. (It does get nice looking belive it or not. :) ).
 
If you are using canning jar, then you will want your pumpkin some what warm for this process. I should note you can follow the normal process of canning (which I do not do) or you can follow these instructions:  ( I do use canning jars after my bags had holes in freeze)

• I make sure my jars and lids are all clean.
• Warmer the pumpkin puree is the better it is for putting in the jars and seal (suction of the lid)
• After blending I take my jar and funnel and begin to fill my cans to top.
• Placing the lids on immediately after filling the can, it will suction some to the jar and pop. Tighten lid and place in freezer for later use.

Same thing can be done with other containers, but if they are plastic containers or bags, You will need to wait until your puree has completely been cooled.

DO NOT add any other ingredients to your puree until the date you are ready to use the puree. You will follow the recipe just as it reads and add the amount of puree needed when you are ready to use it. 

Waaa Laaa! I think will say this when I make mine and then we all can get a good laugh out of my mess. LOL!

O but dont waste the insides, COOK THE SEEDS. I love cooking the seeds and yummy!

Seed Cooking

Clean your seeds in strainer really good

Set them on a towel to dry out some

throw them on baking sheet (well ok dont throw them :),

add some salt and then Bake them.

Bake in oven at 375F for 10 -15 mins You want them golden brown not burned so just keep eye on them. Pull them out let cool and eat away!

2nd Step is to Cut your pumpkin(s) in half and clean all of the seeds out. (BUT.. Save your seeds to bake and eat later) If you can not get all of the stringy stuff out that is ok, do the best you can as you will be able to get the rest out after the bake is finalized.