|baked in a dutch oven|
|what it looks like after being mashed|
You can use any pumpkin for this, of course, the smaller pie pumpkins will be sweeter, but I've used the huge ones with great results too. It just depends on what you have on hand.
You will need:
roasting pan or for smaller pumpkins, a cast iron dutch oven will do
Clean the pumpkin by taking the top off and scooping out the seeds. (Save those puppies to roast later.) Put the pumpkin into the roasting pan or dutch oven and pour an inch or so of the apple juice. Put the top of the pumpkin back on. Cook that bad boy in a preheated 350° oven until the flesh is soft. I usually start checking about the time I start smelling it, usually about 30 or so minutes. The flesh will be burnt looking in places, but the insides will be velvety soft, and sweet. Cooks, of course, must sample the goods, just be careful, it's hot! (We won't discuss how many times I have repeated this particular lesson. *whistling innocently*) Let it cool, before you start scraping the flesh from the skin, and be gentle, you don't want the rind to end up in the final product. Mash the pulp with a potato masher, if it's not too liquid I like to add some of the remaining juices from the pumpkin. I will just adjust my recipes accordingly later on. Once it's cooled and mashed store them in a Ziploc freezer bag and freeze. I've been known to have a bag or so left by next season with no issues. I honestly don't know if it will last longer than that as I've never had any to do so.
|zipped and ready to freeze, don't forget to label it|
I have used this method to puree pumpkin for over 15 years now with no issues. I've made muffins, pancakes, pies, cheesecakes, empanadas, and bread all with wonderful results. Enjoy!