Baking 101: Homemade Pumpkin Purée
Pumpkin purée. The most elusive fall find in these parts of the world (I live in Poland). The most necessary ingredient in fall baking. But when pumpkins are so prevalent around this time of the year, why on earth would you buy a can of purée even if it is available? Use the fresh stuff. No short-cuts. It’s worth it; trust me.
For my own pumpkin purée, I like to use a Hokkaido pumpkin. It’s small, with a blood-orange exterior and a vibrant orange interior. Perfectly sweet and perfectly perfect for purée. I generally think that smaller pumpkins retain the most flavor and sweetness. While I prefer a Hokkaido pumpkin, a sugar pumpkin is great too. Pumpkin purée is easy to make. Here’s how you do it.
Start by cutting your pumpkin in half.
Scoop out all the seeds. It’s a great stress-reliever.
Place your pumpkin cut-side down onto a parchment lined baking tray, and into a 200 C oven for about 30-40 minutes or until you can pierce a fork through one of the halves easily. If I’m using the oven for something else even if it’s set at a different temperature, I’ll still pop in the pumpkin halves- the bottom tray, and just let them cook. Just adjust the cooking time accordingly.The longer you bake the pumpkins, the softer they will be for the purée.
When the pumpkins are well-cooked, you’ll end up with blistered, charred skin. Roasted pumpkin. Yum.
Let the pumpkins cool till you’re able to handle them, then peel of the skin, revealing a beautiful golden-orange mass beneath.
Place the flesh into the food processor- or mash with a fork.
Voila. Purée de la citrouille.
And pumpkin pie!