Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
Get the Mobile App
Everyday Pumpkin Puree
Kick the can to the curb. Learn how easy it is to make pumpkin pie (and all your other favorite pumpkin recipes) from a real pumpkin.
Pumpkin recipes generally call for canned pumpkin puree, mostly because it is convenient and available all year round. But did you know that roasted fresh pumpkin puree could be used in place of canned in any recipe, from Pumpkin Cheesecake Bars to Creamy Pumpkin Soup?
Every fall, Grandma made a tradition of making her famous Pumpkin Chiffon Pie with a real pumpkin. One pumpkin would usually yield her enough puree to make at least two pies, and any extra she would use to make pumpkin bread or freeze in a plastic container for later.
Though all pumpkins are indeed edible, pumpkins used for cooking need to have good taste and texture. Field or Jack-o’-lantern pumpkins make a great canvas for spooky faces, but are stringy, bland, and should be avoided for eating. Cooking pumpkins such as the more common Sugar or Sugar Pie varieties are usually small and dense, and have a sweet taste that’s just right. You will find pumpkins in markets from September through November. Ask your grocer or a local farmer for the best advice on which pumpkin you should choose.
Making roasted pumpkin puree:
• Carefully cut the pumpkin in half with a large serrated knife. Scrape out the seeds and the stringy insides. (Don’t forget to save the seeds for roasting!)
• Place the pumpkin halves cut side down in a roasting pan or on a baking sheet lined with foil. Roast in a 375ºF oven until tender, 30-45 minutes.
• Let the pumpkin cool slightly and scoop out the flesh.
• Transfer the flesh to a large bowl and either mash with a potato masher or blend in a blender. A 5-pound pumpkin will yield 4-5 cups of puree, compared to a 15-once or 16-ounce can, which contains about 2 cups.
• Transfer the puree into zip-top bags or plastic containers and refrigerate or freeze to store.
Try using fresh pumpkin puree in any of these recipes:
