Reviewed: Dec. 6, 2011

YEAH!!! I did it... before this recipie it had never really occured to me that you could get pumpkin from anywhere but the cans... I know pathetic, but it turned out great!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

nbventon

Reviewed: Dec. 3, 2011

Love processing my own pumpkin! It makes the best pumkin pies!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

goofy_hobbit

Reviewed: Nov. 19, 2011

Excellent recommendation. I suggest running it through the blender instead of losing the good fiber. I have grown pumpkins and many different types of squash for 40+ years. One year my pumpkins were devastated by hail but the squash survived. I used the squash for making 'pumpkin' pie and have used squash ever since. It is much more flavorful and brighter color. Guests do notice the added richness of flavor. Also, fill the oven with as many as will fit at a time - it is efficient use of the oven - also, do it when fall starts to get colder and take advantage of the warmth - eliminating the furnace being turned on until later in the season.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Frantique

Reviewed: Nov. 18, 2011

There is no need to strain the puree. It is not watery at all. Thank you.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

hannies

Reviewed: Nov. 17, 2011

I just cooked and puree'd about 12 pumpkins using your recipe and they turned out great! One tip though- The cooler the pumpkins are, the harder they are to blend without a lot of opening the lid and pushing it down, then starting again over and over. Thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aayansmommy

Cooking Level: Expert

Reviewed: Nov. 3, 2011

Love this method. I lucked out and found organic pie (sugar) pumpkins for $1 each! I bought a bunch and could hardly wait to try them! I cleaned them well, sliced and scraped out the seeds and fibers. I skipped foil and I cooked them face down on a silpat pan. They cooked in about 60-80 minutes perfectly. Once cooled the shell peeled away and I had the most perfect, creamy pumpkin. I didn't need to puree it at all. I have it sitting in the fridge in order for additional liquid to drain away. Can NOT wait to make some pie tomorrow!!!! Off now to find a good roasted pumpkin seed recipe......11/7 UPDATE: I bagged 15 ounces of the pumpkin as most recipes use 15 or 29 ounce cans. We got 24 bags out of the pumpkins we cooked. Cooking cut side down also helped quite a bit of the liquid to drain off not pool up inside of them. My pies are so delicious! Lighter and fresher than canned pumpkin, just a little. I also used flax milk not evaporated milk and my home made bourbon vanilla extract to jazz up the pie. So good and definitely worth the effort to puree.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

What's for dinner, mom?

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Nov. 1, 2011

Wow - how easy to make your own fresh pumpkin puree. I had a 5 1/2# pumpkin and I got 6 cups of puree. I froze two 2-cup packages and two 1-cup packages. I had a little problem getting it to puree in the blender (no liquid) so after blending, I dumped in a bowl and also used a potato masher. I was pleased with the finished product. Most definitely will be doing with again with a couple more pumpkins. Thanks SYMKA for sharing these instructions.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Nov. 1, 2011

I don't like pumpkin , but I always make it as a baby food

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

Reviewed: Oct. 25, 2011

Worked great. I had to double the time. The sugar pumpkin should have a weight on it on the recipe so that you will have an idea how much time it would take to bake.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Oct. 24, 2011

I grew about 70 organic pumpkins this year and after giving many away to friends, family, our FFA program, I still had a LOT of pumpkins left over! I had never made pumpkin puree before, and was worried it would taste different than what my family is used to - Libby's. NO!! I used Howden and Cinderella pumpkins. Definitely bake them until soft and mushy which takes a long time, but worth it. The pumpkins get a wonderful carmelized taste. After peeling the skin off, I put the chunks in a colandar to drain off any additional liquid before putting them in the blender for a velvety smooth consistency. I've already made several recipes using pumpkin from this site! A lot cheaper (and actually taste better) than the canned stuff. Never going back!!

Was this review helpful? [ YES ]
3 users found this review helpful