How to Make Pumpkin Puree

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Hurray! It’s pumpkin season. Everywhere you look you’ll see pumpkins. Over the next few months, we’ll all be eating lots of pumpkin food items, like pies, muffins, breads, cookies, etc. And many of us will also be making lots of pumpkin dishes ourselves. I like to have a supply of pumpkin puree on hand, ready for my fall and holiday baking. So, as soon as pie pumpkins appeared at the farmer’s market, I purchased three pumpkins to make my own puree.  In this post I am sharing how I accomplished that today.

I know it would be easier to just buy the canned stuff, but since the first time that I made my own pumpkin puree, I have been sold. I think it really is so much fresher and better. Now I can’t don’t want to go back. There’s really nothing hard about making your own. I spent $9.00 on the three pumpkins which yielded a little more than 12 cups of pumpkin puree, which is the equivalent of 6½ cans, so I saved money as well. Here is what I did.

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That’s all there is to making your own pumpkin puree. Why not give it a try?

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2 Responses to How to Make Pumpkin Puree

  1. tsanta516 says:

    I’ve not been successful making pumpkin purée but you’ve inspired me to give it another try. Do you have any tips for picking a good baking pumpkin?


    • carolyn says:

      I don’t really know how one is supposed to pick a good pumpkin. I rely on shopping at a place that I consistently have gotten good produce. I look for smooth skin with fewer blemishes, consistent brilliant color, and a nice round shape. I know that several varieties are good for cooking, but I have always stuck with those that are marketed as “pie pumpkins.”


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