How to Cook a Pumpkin to have Pumpkin Puree to Freeze for Recipes Later

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You probably take canned pumpkin for granted.  You're there, the can is there, there's a pumpkin on the label... open it and mix it up with spices to make a pie, right.  Ah, but a pumpkin pie, pumpkin soup, pumpkin bread made from a fresh pumpkin tastes so much better than the glop that was processed last year! Here's how to do it, complete instructions in easy steps and completely illustrated. And it is much easier than you think, using my "patented" tips and tricks! 

Directions for Making Pumpkin Filling from Scratch To Freeze or Use Fresh

Ingredients and Equipment

Recipe and Directions

Step 1 - Get your pie pumpkin

"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types.  grocery stores usually carry them in late September through December in the U.S.   Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin.  They're only about 8 inches in diameter.

Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color.

Yield: Pie pumpkins are small, usually only 6 inches in diameter.  You can usually obtain about 2 or 3 cups or puree  per pumpkin.

Step 2 - Prepare the pumpkin for cooking

Wash the exterior of the pumpkin in cool or warm water, no soap.

Cut the pumpkin in half.  A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you!

Step 3 - Scoop out the seeds...

And scrape the insides.  You want to get out that stringy, dangly stuff that coats the inside surface.  I find a heavy ice cream scoop works great for this.

Note: SAVE THE SEEDS:

The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands.  then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.  Click here for roasting instructions! (opens in a new window)

Step 4 - Put it in a microwaveable bowl

Remove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit.  The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards.

Put a couple of inches of water in the bowl, cover it, and put in the microwave. 

Step 5 - Cook the pumpkin until soft

Cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out.  Normally it takes 20 or 30 minutes in total.

Note: You CAN cook it on the stovetop; it will just take longer (almost twice as long)

Step 6 - Scoop out the cooked pumpkin

Using a broad, smooth spoon, (such as a tablespoon) gently lift and scoop the cooked pumpkin out of the skin.  It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.

Step 7 - Puree the pumpkin

To get a nice, smooth consistency, I use a Pillsbury hand blender.  A regular blender works, too (unless you made a few frozen daiquiris and drank them first..). Or even just a hand mixer with time and patience.

With the hand blender, it just takes 2 or 3 minutes!

Step 8 - Done with the pumpkin!

The pumpkin is now cooked and ready for freezing or pie recipe.  Get the frozen daiquiris out from step 7 and take a break! :)

You can pack it containers, like Ziploc bags or plastic containers, exclude as much air as you can, and freeze it!

... or to start making tasty treats.

how about ...

• How to make a pumpkin pie and How to make a flakey pie crust

• How to make Pumpkin Bread

• How to make pumpkin soup

• How to make roasted pumpkin seeds

I love the FoodSavers (see this page for more information) with their vacuum sealing!  Here's an example of one model:

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