900 g pumpkin
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.
Today's visits: 1.
Wash and pat the pumpkin dry. Cut in half to remove seeds.
Method 1: Baking.
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.
Method 2: Steaming.
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.