FAQs

What is the difference between a carving pumpkin and a baking pumpkin?

A baking pumpkin (or pie pumpkin) will be a little smaller and heavy for its size. The heavier the pumpkin typically the better for baking. Baking pumpkins have thicker walls and are sweeter then the carving pumpkins.

A carving pumpkin is typically large and light. The inside walls are thinner and stringy. Carving pumpkins are not as sweet and once cooked can have a little bit of a bitter taste to them. The taste is not always noticeable in your recipes but the baking pumpkins make your desserts and soups and breads so much better.

Can I make pumpkin puree from a carving pumpkin?

If you have already carved the pumpkin and you had it as decoration for Halloween then NO. Once its been cut open the pumpkin it will start to slowly rot. So do not use your carved pumpkins to for eating. You can however bake our boil the scraps and pieces you cut out of your pumpkin and make them into pumpkin puree rather then throwing them in the trash.

If you are just asking if the carving type of pumpkin is good for eating and making puree, the answer is… they are not the best. Carving pumpkins are edible and taste fine. They are not as sweet as baking pumpkins and they are stringy. They also often have thinner walls not giving you as much meat to work with.

Can I make pumpkin puree from pumpkin guts?

Pumpkin guts are the stringy insides that we pull out of our carving pumpkins. They are not ideal for making pumpkin puree but you absolutely can. I would add them to a pot of boiling water for 30 minutes then drain the water and put them in the blender. You will then have a little pumpkin puree to eat.

What is the best pumpkin to use for puree?

The best pumpkins are the baking pumpkins. There are lots of different verities of baking pumpkins and they are all a little different but will still work great for cooking and baking with. There are some verities that are considered carving pumpkins because of there thin walls and light weight.

Can I make pumpkin puree without baking it?

The pumpkin must be cooked in order for it to puree. You can cook it either by baking the pumpkin or by boiling the pumpkin. To boil it you have to cut it in to smaller pieces and when baking you only have to cut it in half. I like to bake my pumpkins.

How To Puree a Pumpkin

Step One: Pick Your Pumpkin

Pick out a nice baking pumpkin, one that is one that seems heavy for its size. At the store they may be marked as sugar pumpkins or pie pumpkins. I do not recommend using a carving pumpkin. Read above to learn more about the differences.

Step Two: Preheat Oven

Preheat your oven to 375 degrees while you cut and gut your pumpkin.

Step Three: Cut and Gut Your Pumpkin

Cut the top off you pumpkin then proceed to cutting the pumpkin in half using a large chefs knife. Watch out for fingers! Use a spoon to scrape out the seeds.

Step Four: Bake Your Pumpkin

Use a large baking sheet to place your pumpkins on cut side down. Add a little water to the bottom of the pan and Bake at 375 degrees for 1 hour.

Step Five: Blend the Pumpkin

Once the pumpkin is done baking let it cool down at least enough to handle it. Use a large spoon to scoop out the inside of the pumpkin and add it to your Vitamix, blender or food processor. Blend on high until very smooth.

Step Six: Store Your Fresh Pumpkin Puree

When its all blended smooth and the perfect pumpkin puree, pour it into mason jars, zip-lock bags or any airtight container you plan to store it in. You can leave it in the fridge for 7-10 days or in the freezer for up to a year. I like to freeze mine and use it through out the fall season in all my pies, breads and soups.

Recipes With Pumpkin Puree!

Pumpkin Puree

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 20 minutes

Total Time: 1 hour 30 minutes

Print

Ingredients

• Baking Pumpkin

Instructions

1. Preheat oven to 375
2. Cut the top of the pumpkin off and then cut it in half. Take all the seeds outs.
3. Place the pumpkin face down on a large baking sheet with around 1/2-1 inch of water.
4. Bake for 1 hours at 375 degrees.
5. Once baked, scoop the insides into your blender or food processor. Blend the pumpkin on high till it is a smooth puree. You might need to add a little water to the pumpkin if it is not blending.
6. Store in an air tight container in the fridge for 7-10 days or in the freezer for up to a year.

The post How To Make Pumpkin Puree From Scratch appeared first on Embracing The Home.