The following technique can be used for large pumpkins, pie pumpkins and any other kind of winter squash.
Prep Time10 minutesmins
Cook Time1 hourhr30 minutesmins
Course: preserving
Keyword: pumpkin puree, squash
Author: Getty Stewart
Ingredients
1Pumpkin or Squash
Instructions
Wash the Pumpkin or Squash
Cut Pumpkin/Squash in HalfUse a big serrated knife to saw through the pumpkin. Cut on one side of the stem to avoid having to cut through it.
Scoop out the Seeds and StringsSave the seeds for roasting later. Check out the post on How to Roast Pumpkin Seeds. All winter squash seeds can be roasted and eaten.
Bake the Pumpkin/Squash HalvesPlace pumpkin halves (or quarters if your pumpkin is super big) on a cookie sheet. Add ¼" of water onto the pan. Bake at 180° C (350° F) oven until tender, about 60-90 minutes.
Scoop out the FleshUse an ice cream scoop or large spoon to scrape out the flesh. Sometimes, the skin is so loose, that it’s actually easier to peel the skin off rather than scrape the flesh out.
Drain and Puree the PumpkinYou can mash the pumpkin with a potato masher, put it through a food mill or puree it with an immersion blender or food processor. Pumpkin can be very watery, so be sure the pieces are well drained after cooking, then drain the puree again before storing. To drain, use a fine sieve, a colander lined with a coffee filter or a jelly bag and let sit for an hour or so after pureeing.(Squash like kabocha, buttercup, hubbard and butternut are less liquidy and likely don’t need to be drained).
Use or Freeze Chances are you’ll get way more puree than you can use up right away. No problem, pumpkin puree will freeze for up to a year. Place pre-measured amounts in freezer bags, so you can pull out and thaw just the amount you need. I froze mine in one cup packages. By spreading the puree really thin and evenly, it freezes faster, stores flat in the freezer and thaws quickly.
Notes
Note: For the 7lb pumpkin shown in the following photos, I ended up with 6 cups of puree.