How to Make Pumpkin Purée

I make this versatile Pumpkin Purée with fresh, orange-fleshed North American pumpkins, but the method easily applies to other varieties such as Queensland Blues, Aussie Dollinks! Use in pumpkin loaf, muffins, scones, pie ... It’s very useful to have on hand!

Dundee: “That’s not a knife. That’s a saw.”

Cut pumpkin into large chunks. This can be challenging. Unless you have muscles like Popeye, it’s not easy to sever the skin of a hefty pumpkin. That’s why I often use a hand-saw instead of a knife. To quote Crocodile Dundee: “That’s not a knife. That’s a knife!” (To make your little heart flutter, catch the romantic scene below. Somehow, I cannot imagine Dundee saying: “That’s not a knife. That’s a saw!” But a saw is what I use.) 

Now you have two choices. Toss the chunks into a food steamer for 20-to-30 min. or until a knife easily pierces the pumpkin flesh. Scrape the flesh from the skin, which will also have softened. Purée in a blender or food processor.

Your second choice is to bake the chunks, uncovered, at 325 deg. F. for about 1 hr. These times will vary with the size and thickness of the pumpkin chunks. Scoop the pumpkin into a food processor and purée until no lumps remain. If the purée has a high water content, you may want to simmer it for a few minutes to let some of the water evaporate.

Cool, package, label, and freeze. That’s all there is to it!