It’s cheaper and fresher than the canned option, and can be used the same way.
Hello, fall baking! I can’t think of a better way to do that than with fresh, homemade pumpkin purée—the star of the show in so many fall recipes. There’s pumpkin pie (and oh, what a difference it makes when we use homemade purée), pumpkin muffins, pumpkin pancakes and even pumpkin spice lattes. Yes, pumpkin purée is one of PSL’s key ingredients. It is so easy to turn fresh pumpkins into homemade pumpkin purée.
But first, let’s answer some of your questions:
It’s just as it sounds—fresh pumpkin that has been roasted and then puréed until smooth. Roasting is necessary to soften the pumpkin before blending. While you could prepare this in the microwave (on high, 7 minutes per pound), I find that roasting makes pumpkin purée taste even better!
- Are fresh pumpkin purée and canned pumpkin the same?
Yes. If the canned pumpkin you purchase is 100 percent pumpkin, it’s essentially the same as pumpkin purée. Just make sure you aren’t grabbing pumpkin pie filling (they look alike on the supermarket shelf) if your recipe calls for pumpkin purée. Pumpkin pie filling contains sugar, spices and other unknown ingredients, and does not come close to tasting like pumpkin pie filling you can make using fresh pumpkin purée.
- Are pumpkin seeds edible?
Yes, and so delicious, but don’t try to eat them raw. They need to be seasoned and properly roasted. Also known as pepitas, pumpkin seeds are very nutritious and super delicious. You can eat them as a snack or use them for salad toppers, in granola or to garnish soup. It would be a crying shame if you were to toss out the pumpkin seeds!
- How can I tell if I’m getting the right kind of pumpkin?
Sugar pumpkins (also called pie pumpkins in some regions) are small and typically about 2 pounds each. They’re darker in color than the jumbo jack-o'-lantern type.
Homemade Pumpkin Purée Recipe
Select small, dark orange pumpkins (not those tiny, mini pumpkins at the craft store or home decor aisle), sometimes called pie pumpkins or sugar pumpkins. Don’t even think about going for big jack-o'-lantern pumpkins. You will be horribly disappointed because they are too large, tough and stringy for baking. And those big guys do not taste good. Sugar pumpkins are slightly sweet with a smoother texture.
