Pumpkin puree for freezing

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by michickenwrangler, Sep 24, 2010.

  1. michickenwrangler

    michickenwrangler To Finish Is To Win

    4,511
    15
    241
    Jun 8, 2008
    NE Michigan
    I love to make pumpkin bread and pumpkin muffins. Michigan had a shortage of canned pumpkin this year so I got a few pie pumpkins to try freezing some myself.

    I don't have a "pumpkin" screen for my food mill and I don't have a pressure canner, so this will be frozen. Can I just slice up the flesh, cook it until soft and mash like mashed potatoes?

    Anyone do anything else with it?

    Thanks
     
  2. CCFarms9559

    CCFarms9559 Chillin' With My Peeps

    168
    1
    101
    Jul 16, 2010
    Jeffersontown, Ky
    I cut my pumpkins into manageable chunks, cook them til soft (I use a pressure cooker), drain them and let them cool, scoop out the pulp, puree in the food processor, then wrap in cheesecloth and squeeze out the water and freeze. You have to add water to cook them and then need to remove it so you have pure pulp. I have heard that some people cut up the pumpkins and bake in the oven - but I have never done this. I usually do a bunch at a time and just use the pressure cooker over and over.

    I freeze in bags - 3 cups for 2 pies and 1 cup at a time for bread, cookies, etc.

    Good luck!
     
  3. 2DogsFarm

    2DogsFarm Chillin' With My Peeps

    Apr 10, 2009
    NW Indiana
    Baking allows the flesh to carmelize and adds a nice flavor.

    The frozen pumpkin gets a bit watery, but I just put it in a colander with some paper towels underneath and press out as much liquid as I can.
     
  4. ChikeeMomma

    ChikeeMomma Chillin' With My Peeps

    Mar 29, 2009
    Mid Michigan
    I take the top off my pumpkin. Then scoop out the seeds. Cut the pumpin in half and then half againg (so you have four wedges). Bake at 350 degrees for about an hour or so until the flesh is easily pierced with a knife. I then let it cool and scrap out the flesh. Mash it with my hands as I am putting it into the food processor. Pulse it until it is the consistency of canned pumpkin (takes a longer than you think it would). I then place it in a colander and place that over a bowl and let it hang out in the fridge for 18-24 hours to drain off excess liquid. The colander doesn't have to have tiny holes. Mine is a stainless colander with regular sized holes and it drains just fine without losing any puree. Place it in freezer containers leaving a 1/2 inch head space. Freeze. Good luck. They make yummy pies!
     
  5. tobin123

    tobin123 Chillin' With My Peeps

    908
    0
    139
    Mar 4, 2009
    fountaintown,indiana
    We puree our own pumpkins,here is how.We use no special equipment just what we have.
    1.Cut pumpkin into big sections and put into microwave for 6 minutes each(they will be hot)make sure that they are soft and let them cool off until you can handle them.
    2.Cut into small bits and put into blender.You will need to add a little water.
    3.PUREE them into a nice smooth texture.
    4.Empty out into a small strainer and let the water drip out.
    5.Let cool in a bowl then bag and freeze.
    BLessings~
     
  6. Rockerchic

    Rockerchic Chillin' With My Peeps

    113
    1
    88
    Jun 23, 2010
    I just happened on this thread. What a find! I just today bought my first ever pumpkin to cook (as opposed to carving). I want to try making pumpkin creme brulee, so now I will know how to make the pumpkin puree to use in the recipe. I think I'll try the microwave method. Thanks again,[​IMG]
     

BackYard Chickens is proudly sponsored by