How do you puree pumpkin?

[lilyrose]

I have six pumpkins I got free. I am in the middle of cooking and pureeing them, so I can make pumpkin butter. I currently have a Black & Decker 2-speed super chopper. It actually works good. The only trouble is that it has a 2-Cup capacity. This takes awhile. Sometimes I will give the motor a rest 'cause it's getting hot.
I have decided that I will get something for next fall that has a bigger capacity. I will be scrounging resale shops and garage sales. I wanted to ask for advice on what to look for. Do certain models work better than others? Do certain features help puree better. Since I am going to be getting this mostly for pureeing pumpkins, that is the feature I want most. Well, also easy cleaning is helpful.

[Contrary Housewife]

I like to bake it, covered in a dish with a little water, like you'd cook any other squash, and then put it in the food processor. Scrape it out of the shell and do it in batches. If you don't cover it, it forms a skin which you have to throw out.

I have not noticed that the food processor does any better job than my old blender or my handy chopper, or my stick blender, it's just bigger.

You might check appliance repair stores, sometimes they sell refurbished models at discount, and they come with a warranty.

[Missy]

I use my food processor as well. mine has a four cup capacity. What about an immersion stick blender? they are less than twenty dollars new usually. You can put all your pulp into a big bowl, add some liquid and blend away. Your only limitation is the depth of your bowl. Maybe a friend or family member has one you can borrow first to test run before you buy one.

[Peaches]

I roast the pumpkin in the oven and I use my dumpster-dived stick blender to puree it. I don't add any liquid, because I think pumpkins are quite watery anyway. In fact, after I puree it, I put it in a muslin bag over a bowl and let it drain for a bit.

[fixer]

We cut ours into chunks, then cook in the microwave. After it is cooked, we use a potato masher. It is not exactly pureed, but we like the texture. We do butternut squash this way also. We freeze our pumpkin and winter squash in measured amounts so it is ready for baking. Butternut squash makes the best "pumpkin" pie you have ever eaten.

[HisDaisy]

I steam my pumpkin in the oven at low heat. I steam it long enough (about 2-3 hrs) that I don't need to puree it. It just need s to mashed a bit.

[old_lady_in_the_shoe]

I am about the same, cut my pumpkin in half, clean out the guts, place it face down on a baking sheet with sides, add a few tablespoons water, then bake it till soft... you can let it cook then the peel will come right off, then it should be soft enough to just mash with about anything, including a hand held potato masher. I prefer to use a blender, but if you don't have any of those, you can just add it all back to a pot, and add a bit of water and let it cook till is is very mushy and there shouldn't be much pureeing needed, just watch it so it doens't scorch and add a bit of water if it get dry.

[frugalfranny]

Thanks for posting.......got some good info here.

Thanks fixer...... I will be growing some butternut next year. Was looking for a new squash to try growing.

[mauimagic]

Do you/can you eat the pureed pumpkin the same as butternut squash?

[Grainlady]

Any of the methods above work well, it's home-canning pumpkin butter that's DANGEROUS, if you are using a canning method for your pumpkin butter. Only use freezer recipes...

Source: http://www.uga.edu/nchfp/tips/fall/pumpkins.html

Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA's Extension Service published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the September 1994 revision. The only directions for canning pumpkin and winter squash are for cubed pulp. In fact, the directions for preparing the product include the statement, "Caution: Do not mash or puree." More information can be found here: http://www.uga.edu/nchfp/publication...in_butter.html

Here's a great site for not only method, but recipe:
http://www.pickyourown.org/pumpkinbutter.php

[Trishagirl]

I found this great website tell you how to do it! http://worththewhisk.com/2009/10/16/...pumpkin-puree/

[mombottoo]

My daughter cans a lot of things & pumpkin happens to be one of the things she cans. She uses two blenders.

[Juju]

I guess it is to late for my two cents. But when I have pumpkins in that amount. I figure out what I want to use them for, Soup/ pies/ baked pumpkin, I wash them with the hull on very good. I cut them in chunks and then I steam them ether in the oven in a pan with very little water. Or on the stove top with very little water. But keep a watch on them so they don't burn. You can get the hull off easy then. Now here comes the good part. If I want to make a pie I take out the amount of pumpkin that I will need for the pie and I put the sugars- spices- what ever is needed for the pie in that mixture. For soup I do the same with the spice/herbs/ I believe my favorite is pumpkin butter though. the pumpkin butter I can in glass jars. The pie mixture - soup mixture I put in a plastic bag and freeze it.
Also don't laugh but here is a cheap way for freezer bag. When a bread bad becomes empty I will wash it out good with water and soap. Rinse rinse rinse it with water of corse. Then put the amount of pumpkin what ever in it. Squash all the air out of it and tie a good knot. Do not cut the extra part of the bag off. Put the part of the bag with the pumpkin inside of the rest of the bag. Easy just put the bag in the bag and tie another good knot and put it in the freezer. But mark on it what it is before you put it in the freezer.