how to make pumpkin puree

This was the first garden season that I have had space for pumpkins so it was a good excuse to learn how to make homemade pumpkin puree instead of buying the canned.  I found two methods for cooking the pumpkin and then it is just separating the cooked flesh from the skin, running it through the food processor and packaging it for the freezer.

Both methods start out the same.  the pumpkin needs to be cut open and the seeds and stringy parts need to be removed.  Don't throw away the seeds as they are great roasted.  Once the seeds and stringy parts have been removed the pumpkin is ready to be cooked.  Here is where the two methods differ.  I have done both and both worked well. 

Method 1 steamed pumpkin

I do my steaming in a steam basket that fits into my stock pot over boiling water.  Cut the pumpkin into pieces that will fit into your basket and place the basket over boiling water and cover the pot.  Allow the pumpkin to steam for 15-20 minutes.  At the end of the time remove the pieces from the steamer and scoop the cooked flesh away from the now softened skin with a spoon.  Place the flesh in the bowl of the food processor and process until smooth.  Alternatively a blender or immersion blender could be used in place of the food processor.  Package and place in the freezer.

Method 2 roasted pumpkin

Place the pieces of pumpkin on a baking sheet and  bake at 350° for 45 to 60 minutes.  When the pumpkin is cooked, use a spoon to separate the flesh from the skin and puree and package.

Sources: 

http://oldworldgardenfarms.com/2012/10/19/the-great-pumpkin-roll-recipe-charlie-brown-made-from-scratch/

http://oldworldgardenfarms.com/2013/09/27/how-to-make-and-preserve-your-own-pumpkin-puree-recipe-of-the-week/