How to Make Fresh Pumpkin Puree (and a Pie Too!)

Making pumpkin puree is an extremely simple process and has both advantages and disadvantages to using canned pumpkin. Using fresh pumpkin offers a fresh, lively flavor and is extremely inexpensive to make, particularly in the fall when sugar pumpkins are on sale. The puree can be frozen and stored for future use.

In addition, other squash varieties can be prepared in the same way and formed into pies. Butternut squash makes an excellent alternative to pumpkin and will make delicious pies, quick breads, and other baked goods. Gardeners who have a bumper crop of butternut squash or pumpkin can puree the excess and store it for use in seasonal recipes.

Unfortunately, fresh pumpkin puree is often variable in moisture content and in texture. Be sure to strain extra moisture from your puree by placing the pulp in a strainer lined with cheesecloth or coffee filters. This will help to ensure a more consistent homemade product.

Another benefit of making fresh puree is that it is a fun tradition in the fall months. Children are fascinated when they see a pumpkin pie made directly from the source.

Store-bought canned pumpkin works well and can be found in traditional and organic varieties, but may not be available outside of the Thanksgiving season.

Pumpkins are a deep red-orange color for a reason: they are loaded with beta carotene. Beta carotene is converted into Vitamin A by the body, and is used by the eyes and for bone growth. The cells in the eye responsible for vision at night are dependent on Vitamin A, as it forms the pigments necessary for this function. The immune system also uses Vitamin A to produce white blood cells.

Pumpkins also contain folate, a B vitamin important for women in childbearing years, vitamin E, vitamin C, potassium, magnesium, iron, and calcium. It does not have any fat or cholesterol.

They can be incorporated into many recipes and makes excellent soup, pies, quick breads, and can be used in stews.

Ingredients:

• 3 cups pumpkin puree
• 1 cup sugar
• 1 tsp. ground cloves
• 1 ½ tsp. cinnamon
• ½ tsp. ginger
• 4 large eggs
• ½ tsp. salt
• 1 ½ cans of evaporated milk (12 oz. each)
• 1 tsp. vanilla extract (optional)

Instructions:

1. Preheat the oven to 425°F.
2. Add all of the ingredients to a large mixing bowl.
3. Mix until smooth with an electric mixer.
4. Pour the pumpkin pie mixture into the pie crust (unbaked pie crust).
5. Bake at 425°F for 15 minutes, then turn the oven down to 350°F and bake for an additional 45-60 minutes. The pie is done when a butter knife inserted into the center of the pie comes out clean.