Yes, I know these need the bubbles released & canned still…(the picture above).
We’re Going All The Way Back To The Beginning!
If you bought pumpkins or just harvested -skip to step 3!
Step 1: Plant your pumpkin seeds- I usually like to use the sugar pie pumpkins better, I think they are easier to work with because they don’t get massive but you can use a “normal” pumpkin also! Remember pumpkins are vining plants and they will vine out as long as you let them, so give yourself plenty of space in between seed plantings.
Step 2: Harvest your pumpkins -depending on how early you were able to plant your seeds (I usually can get mind in the ground around late May) you can start harvesting in a couple months! These pumpkins can get about as big as your head! My rule of thumb is once they have gotten to a deep orange color they are usually ready to pick.
They great thing about pumpkins is they can last quite a while off the vine and still stay good for about a month. So if you have time right now to harvest but not time to make your puree, don’t worry they will last for a while on your porch until you’re ready to puree them!
Step 3: Cut & Gut -This step is my least favorite, but gets easier the more you do it.
I rinse the pumpkins off and DRY THEM! There’s really no secret reason behind them besides the fact that it keeps your knife from slipping and slicing your fingers…not that I speak from experience or anything…
After they are rinsed I break the stem off.
You want to put your pumpkin on a flat surface and the trick to keeping your pumpkin from rolling around when cutting it is putting the point of your large knife in the top center of the pumpkin, stab through the center and then cut down one side. Turn it around and repeat on the other side, so you cut your pumpkin in half.
I then scoop out the guts (seeds and strings- not the “meat.” I put all of this to the side in a large bowl for later.
Step 4: Bake -This is the longest step but the easiest!
I bake mine at 350 for about 1 hour. The length of time will depend on how many pumpkins you’re trying to bake at once. I have had 2 baking sheets full and baked them all at once and it took about 2 ish hours. But if you’re just baking a couple pumpkins at a time, 45-60 minutes should be fine.
Turn all of your gutted pumpkins upside down on a baking sheet (with sides!!!) and bake at 350 until the skin starts to darken and you can see it starting to wrinkle.
Step 5: Peeling & Separating – this by far is the most nitty gritty step and can get very messy!
Once the pumpkins are done in the oven leave them sit for at least a good 30 minutes. These suckers will be HOT! Unless you have super calloused hands or have a super high pain tolerance, I would just wait it out.
The skin of the pumpkin SHOULD just peel away from the meat of the pumpkin. (BTW the meat is the part you’ll puree) Sometimes you have to get your hands dirty and peel away little pieces of skin that decided to stay on.
I usually put all of the skin in a separate bowl to the side and keep all the meat on one baking sheet.
Step 6: Pureeing -the most satisfying part!
You can either use a food processor or a blender for this part, I have used both, and both work just fine!
You’re going to take the meat of the pumpkins that you just skinned and fill your food processor or blender until the Max line. Put it on a medium speed and start that puppy up!
You may have to stop it once or twice to scrape the sides and make sure it all gets pureed evenly.
Once you have a smooth consistency, it’s done! If you’ve ever had a can of pumpkin before, or a can of baby food, you’ll know what consistency I’m talking about.
Step 7: Canning or Freezing your pumpkin -or use it right now!
For this particular batch I just poured all the puree into jars and put them in the fridge because ’tis the season, I was making a lot with pumpkin for the next 2 weeks!
For canning you’ll want to make sure your jars are clean and warm, and you’re puree is still warm! Fill your jars almost to the top, NOT ALL THE WAY FULL, leave about 1″ headspace! Get the air bubbles out then put on your lids and pressure can them! Pressure can at 10 PSI for 55 minutes for pints & 90 minutes for quarts (adjust for altitude).
For freezing you can use ziploc baggies or vacuum seal baggies. I usually can fit about 2 cups of pumpkin in a quart size bag. Seal that sucker up and lay them flat in the freezer!
When you’re ready to use just pull them out an hour before and put it in a bowl of hot water to thaw out.
Keep in mind, freezing could result in a higher water content in your puree, so just remember that when planning your recipe!
I LOVE PUMPKIN! It is so good for you and is so good in so many different recipes!
Pumpkin Spice Creamer
Pumpkin Pie
Pumpkin Snickerdoodles
Pumpkin Cookies
Pumpkin Bars
Pumpkin Choc’ O Chip Bread
Pumpkin Cinnamon Rolls
the list could go on for miles!
