Рецепт Pumpkin Puree – Make it or Buy It? And a How To
This is the time of year when pumpkins are showing up anywhere and everywhere, they are decorating people’s homes as well as adding flavor to a myriad of foods. Oh so many uses this orange fruit has! I can’t help but wonder how many people use their pumpkins for decorations and when it’s time eat pumpkin, they buy it in a package. That’s what I used to do. I never dreamed of cutting a pumpkin open, removing the seeds and then somehow making it edible. That just seemed like way too much work. It was much easier to jump in the car and head to the supermarket for a can of pumpkin. That is until I tried to make my own puree a few years ago, and now I’m hooked! Fresh puree tastes much better, and not near as difficult to make as I imagined it would be.
Before I get into the details of making fresh puree, here’s a little bit of information about the packaged pumpkin for those that have no desire to tear up their pumpkin to and puree it. You have probably noticed different labels on the packages – canned pumpkin, pumpkin puree or pumpkin pie filling. But what do they all mean?
Canned pumpkin and pumpkin puree – Contains pumpkin or a mixture of pumpkin and squash. Yes, the FDA regulations allow a mixture of pumpkin and squash to be called pumpkin. This isn’t a bad thing, but you might be eating a little bit of butternut squash with your pumpkin. Before purchasing canned pumpkin or pumpkin puree, read the ingredient list to be sure that the only ingredient is pumpkin and no sugars have been added.
Pumpkin pie filling – Contains canned pumpkin with added spices and a lot of sugar in a syrup form . The filling was designed to help make homemade pumpkin pie that much easier to put together. I would not recommend this, there is too much added sugar and suspect ingredients.
Note of Caution: When buying packaged pumpkin or puree – choose cans that have a BPA free lining or from a carton. My favorite is Farmer’s Market Organic Pumpkin which comes in a BPA free can or a carton.
Or you try your hand at making your own pumpkin puree . . .
- Preheat the oven to 375 and using a sharp knife – slice the pumpkin in half
- Scoop out the insides
- Pour water into a baking pan just enough to cover the bottom and place the pumpkin halves in the pan, flesh side down
Roast in the oven for 35 to 40 minutes – until flesh is very soft. You should easily be able to press through skin to flesh with a fork.
Remove from oven,flip over and cool. Flesh will have a stringy texture.
Once cool, using a large spoon scoop out the flesh – place in a food processor and process until smooth. Now you have fresh pumpkin puree to enjoy the pumpkin mixed into your morning oatmeal, smoothies, yogurt or wake up to Pumpkin Spiced Steel Cut Oats in a Slow Cooker. The puree can be stored in the refrigerator. If you aren’t using immediately, it can be frozen.
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