Peter, Peter Pumpkin Eater
Pumpkins, what a wonderful symbol of fall. Whether you associate it with Halloween or Thanksgiving, pumpkins are enthusiastically embraced by many at this time of year.
Fresh pumpkins, which are a member of the gourd family, are readily available in the fall and winter. Large, round and orange pumpkins are wonderful for those crazy jack-o-lanterns. However, if you are looking for one to cook with, the flesh from smaller sizes will be more tender and succulent. When you purchase a pumpkin choose one that is free from blemishes and heavy for its size. You will need to purchase 5-6 pounds of pumpkin to make 4 cups of puree.
A quick note, once a pumpkin is carved and allowed to set out it is not safe to cook with. Always, use uncut, fresh pumpkins when making your own puree.
Check out the videos below for step by step instructions for cooking your fresh pumpkin.
If the puree seems wet, put into a colander lined with cheesecloth, bring the ends of the cheesecloth up, and cover with a pan and several larger cans. Let the pumpkin drain 30 – 60 minutes or until it reaches the same consistency as the canned type.
Fresh, cooked pumpkin can be frozen for use later. Just make sure you cool it quickly, pack into rigid freezer containers and freezer. Use within six months.
As an added bonus, check out the video instructions for toasting pumpkin seeds.
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