If you'd like to make the most of your pumpkins in the kitchen this year, our test kitchen food specialist Amanda Barnier shares expert advice on making your own pumpkin purée – perfect for harvest pumpkin pies, pumpkin cakes, pumpkin muffins, pumpkin soups and more.
How to make pumpkin purée from fresh pumpkins:
1. Choose pumpkins that are free of blemishes and heavy for their size. Store at room temperature for up to a month or refrigerated for up to three months. Sugar pumpkins are best for cooking and baking, and are available October to December.
2. Slice off the stem end of the pumpkin 2 inches from the top; scrape out seeds and membranes, reserving seeds for toasting if desired.
3. Lightly brush the inside of the pumpkin with oil or butter. Cook on baking sheet at 375ºF (190ºC) until flesh is easily pierced with a knife, about 1-1/2 hours. Cool on rack.
4. Scoop flesh into blender or food processor; whirl until smooth. Transfer to a sieve or colander lined with cheesecloth or overlapping coffee filters and set over a bowl.
5. Cover loosely with plastic wrap and allow to drain, refrigerated, overnight.
6. Use puree within a few days or freeze for later use.
Use up your fresh pumpkin purée in these recipes:
|Pumpkin Pie Cheesecake Squares
Serve these petite treats as a perfect finish to a comforting fall meal.
|Pumpkin Apple Soup
Warm, peppery caraway seeds ramp up this soup's bright pumpkin flavour. Ladled into mugs, it makes a homey appetizer for Thanksgiving dinner.
Roasted pumpkin puree adds earthy flavour to fluffy bite-sized gnocchi.
|Pumpkin Cupcakes with Cream Cheese Icing
Your family will gobble up these easy pumpkin cupcakes – our cream creese icing makes them extra good. The kids can help decorate with sprinkles for a festive treat.
|7 Pumpkin Pie recipes
Creamy pumpkin custard wrapped in a flaky crust is a winning combination. Try one of our Tested-Till-Perfect variations including Honey Pumpkin Pie, Pecan Pumpkin Pie or Pumpkin Pie with Maple Whipped Cream.
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