Okay, so I know this post might be coming to you a tad late in the game, but trust me.
It is exceedingly necessary.
How do you know you might benefit from this post? If you:
A) Cut up and de-seed your pumpkins before roasting and pureeing them;
B) Partially roast your pumpkins before cutting them apart, de-seeding them, and returning them to the oven before pureeing;
C) Just use the stuff in the can because even reading about these two accepted methods makes your soul go die…
D) Have never heard of a pumpkin…
You need this post. Desperately.
Recently a post on a major recipe site which shall remain nameless boasted an easier way to puree pumpkins. It listed Method B. I was. Underwhelmed.
People, did you all seriously not know that you could roast your pumpkins whole before degunking and pureeing them? That, unless you were saving the seeds for planting, it was possible to avoid mutilating flesh wounds by waiting until the pumpkin was soft and buttery to cut it apart? That you could even roast the hot seeds afterward if you were into that? That it was possible to have awesome pumpkin puree without somehow making yourself suffer emotional damage for it?
Well Bad Mama Genny can tolerate that no longer.
Enjoy this post, misfits. Hold it close to your hearts. And if you have friends, lovers, sisters, muthahs, or brothahs from othah muthahs who may be suffering from Pain in the Ass Pumpkin Puree Disease (PITAPPD)..send this post to them.
Step into the kitchen, bitches. Bring your punkins. It is time to, how you say, throw down.
**What’s that? You’ve already got your puree and you’re ready to party? Well, let me just help you out:
*Homemade Gift Idea: Pumpkin Chocolate Chip Bread (Cake, It’s Cake!) And Other Experiments with Opera and Bunny Suits
*Boo Mama Genny: Vegan Pumpkin Donuts with Maple Spice Glaze, or, I Will Scream “Eyeball” at You on the Street
Or maybe you just wanna make your pumpkin puke?
Or hear about how my pumpkins climbed trees (and basketball hoops, and children, and some other shit):
Pumpkin Puree the EASIEST Way
One or more pie pumpkins
Preheat the oven to 400 degrees F. Break off as much of the stem as you can manage, rinse off the pumpkin(s), and place it on a lined cookie sheet. I’ve never had a punkin explode in the oven, but if you’re really concerned, jab a slit or two into the pumpkin pre-baking. But like I said, I find that to be totally unnecessary, and you don’t want to dry the sucker out.
Roast for one hour, 1 hour and 15 minutes if it’s an especially huge pie pumpkin or your oven isn’t terribly efficient. You’ll know it’s done when a knife easily passes through the skin and flesh with no resistance.
Cool for half an hour.
Take a knife and cut the top off. Use a spoon to scrape out the seeds and meshy part.
Peel the skin away from the flesh and use a spoon to scoop it out where it sticks.
Mash the puree with a fork or stick it in the food processor and let ‘er rip until it’s all smooth. You can add water to make this easier, but I don’t recommend it unless it seems absolutely necessary–you want the puree to be thick and undiluted.
That’s it! Either use it right away, stick it in the fridge for a few days, or separate it into freezer-safe containers or bags and store it for the long haul.
© 2011, Genevieve P. Charet. All rights reserved.