What Does It Take To Puree A Pumpkin?

If you've never pureed a pumpkin, let me be the first to say... the "can" is a lot easier. And I hate to admit it, but it pretty much tastes the same too.

But now honestly, do you feel as accomplished? As connected to your forefathers and foremothers? As "salted to the earth?" As domestic? When you simply lift the lever on your automatic can opener and wait 30 seconds for the tell-tale click of readiness? No. I don't think so.

So pull your sleeves up... and let's get started.

First, pick out pumpkins that are small. The most recommended pumpkins, are called Sugar Pumpkins or Pie Pumpkins. Pick ones that are deep orange with few blemishes and no soft spots. Remove the stems and slice them in half. Clean out the guts with an ice cream scoop or a metal tablespoon:

They should look a lot like this:

Line them up on a cookie sheet with a lip, and add one or two cups of water. Just pour it right on top of the pumpkin halves. Stick them in an oven that's set at 350* like so:













These guys will cook for about 55 minutes, and when you take them out, they'll be floppy and soft, and look a little something like this:

Scrape all the goodness out of the middle and throw it all into a very large bowl. You'll need all that extra room to control the splatters. And yes, I use the word "control," loosely. Make sure you don't get any of the rind... and if you find some of the pumpkin to be tough, just pull it out.













Using a hand mixer, puree until smooth... you shouldn't be able to see the fibers anymore. I hand mixed for about 3-5 minutes depending what type of pumpkin was being pureed.

You can freeze pureed pumpkin for up to six months! And if you're wondering what 80 some-odd pumpkins looks like after its been whipped into submission and stored away like last years fashions? Well, it looks a lot like 50 some-odd cups of orange goo, crammed into every plastic container I own: