This is probably my most favorite time of year! One reason for this is breaking down pumpkins to use for cooking and baking. I love baking! I picked up a couple pumpkins at the store the other day so that I could roast them and break them down to use in pies, breads, and muffins.
This process is really simple, it just takes time.
You have to roast the pumpkins first to be able to get the flesh out that you will then process down for baking and cooking. So this is what I started with:
I roasted the pumpkins the night before and scrapped out the flesh. I put it in ziploc bags to let it cool plus I wasn’t going to start processing it until the next day. This process is simple, but it takes time. I had 4 ziploc bags of pumpkin meat to get through and it took me about 4 hours to do it all and package it for use later.
So, the next morning, I pulled out the trusty processor to get busy making pumpkin puree. To get started, you place the pumpkin meat into the processor with a blade fitting.
Before starting your set up should look about like this:
Then you’ll run the processor until the pumpkin looks like a puree (pictured below). This takes me about 10-15 minutes or so per batch. You will want to stop it every few minutes and use a spatula to push the chunks of pumpkin down and scrape the sides of the bowl. The start it again until it looks like what is pictured below.
Because pumpkin is pretty wet, I place the puree in a strainer and let it drain for about 5 minutes. The juice from the pumpkin can be used in soups or in other dishes as well so you can save it or if you have chickens, they will absolutely love this as a treat. In the summer you can freeze it into cubes to place out for them.
From the 2 pumpkins that I did, I got about a cup of juice which I gave to my chickens and they LOVED it.
After pureeing and straining, I place my pumpkin puree into Quart size ziploc bags with the date put on them (pictured below). And then the fun starts. You can make pumpkin bread or muffins and many, many other things with the pumpkin puree.
I put about 4 cups of pumpkin puree into each quart size bag as this is usually about the amount I use for each time baking. After the puree is placed in the bags, you can freeze it for a pretty long time (roughly about a year) or use it right away from the refrigerator.
Have a great day!