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Ingredients

Adjust Servings:
900 g pumpkin
Pumpkin puree

Pumpkin puree

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 60
  • Serves 3
  • Medium

Ingredients

  • 900 g pumpkin

Directions

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Pumpkin puree is a basis of pumpkin pastry. It would be super handy to prepare pumpkin puree in season and freeze it resealable bags. Then you will be able to bake pumpkin desserts all year round quickly and easily.

You may come across canned pumpkin puree in stores though I’d recommend you make it yourself as it is so quick and easy!

Pumpkin may be either baked or steamed (baked pumpkin has more intense taste). I don’t recommend boil it as puree won’t be flavorsome enough and you will need to strain it because of excess wateriness.

As it is pumpkin season, let’s make as much puree as possible and bake most delicious pumpkin cupcakes, pies and pancakes!

P.S. The ratios used in the recipe work for a medium-sized (900g) orange Hokkaido squash. The produced puree will be enough for 1-2 desserts. So I’d recommend you make more of it.

 

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Steps

1
Done

Preparation.

Wash and pat the pumpkin dry. Cut in half to remove seeds.

2
Done

Method 1: Baking.
Cut the pumpkin into 2 cm thick slices. Lay them on a parchment paper-lined baking pan, apart from each other.

Bake at 180 degrees Celsius until soft.

The baking time depends on the pumpkin type and the size of slices. Orange Hokkaido squash needs less time to bake - approximately 30 min. Other types may require up to 60 min.
Check for doneness with a fork - the pumpkin flesh as well as skin should be soft.
Take the baked pumpkin slices out of the oven and let chill. Remove the skins, cut into small pieces and process using a blender or food processor until you get puree.

3
Done

Method 2: Steaming.
Remove the skin. Cut into 2 cm thick slices.

Cook in a food steamer until soft. The baking time depends on the pumpkin type and the size of slices. Orange Hokkaido squash needs less time  - approximately 25-30 min. Other types may require more time. Check for doneness with a fork - the pumpkin should be soft.  Turn the steamer off. Let the pumpkin slices chill.

Process using a blender or food processor until you get puree.
If the puree is too watery, you could strain it on cheesecloth to get rid of excess liquid.
Be careful not to make the puree too dry.

4
Done

Store:
Cooked puree can be kept refrigerated for up to 5-6 daysor frozen for months.

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Pumpkin Millet Porridge
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Beerenröster – Roasted Berry Sauce
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Pumpkin Millet Porridge

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