I disagree. I just made 5 pumpkin pies out of a regular pumpkin, and it tastes just fine! Only downside is I have like 2 more containers in the freezer of pumpkin pure because there's so much of it ! Haha so anyone wondering you CAN use a regular pumpkin.
Habs4life. Dunno..I used the bigger ones to make purée and it was just as she described. It was tasteless and the texture was like applesauce. Can’t see using what I have left in the freezer!
You can definitely use Halloween pumpkins. I like to use sugar pumpkins because I can definitely differentiate it from the normal variants. If sweetness is ever an issue though one could easily adjust the recipe.
You could always boil the pumpkin, and proceed with the same steps. However, by roasting it, a lot of the natural sugars will come out and ultimately result in a sweeter taste. Also, it releases the stored nutrients in the pumpkin, making it a ton more healthier! The same goes for yams, sweet potatoes, etc.
@@gigiii5335 I did everything hixzie did but I did not cut the skin off prior to boiling the pmpkin pulp because its too hard to cut w/a reglular knife...busts my hands to cut open the pmpkin in half or even to make a lid and cut that out. Aftr boiling drain and I mashed it by hand and added spices and egg and evaporated milk and baked it. I didnt have time to put it in a blender. Then I made coconut nondairy topping. Took hours because I roasted ppkn seeds also. Next time I'll try roasting instead of boiling it if I have time.
I did NOT use a sugar pumpkin, I just used my medium sized Halloween pumpkin and it turned out great! Really sweet and smooth, so much better than canned! Thanks so much for this easy to follow tutorial :)
This is an excellent video and I was impressed on how easy the instructions were and how she made it look really do-able! She has a very good voice and expressions to hold the interest of viewers. I will share this with other friends.
OMG to think I have been peeling and boiling pumpkin for my pies for MANY MANY years! Thank you for this video, it will make pumpkin baking so much easier and less time consuming.
Roasted pumpkin for the 1st time and made puree last night. I made a pumpkin latte, best ever! And today pumpkin bread, tomorrow pumpkin pie! All from that one haikkado pumpkin! Thanks from Sweden!
We have always used regular old big Halloween pumpkins for our puree and our whole family says we make the best pumpkin pies. The notion that it is "tasteless" is a little ridiculous. You might think that because larger pumpkins do have more water content, but it just needs to be drained off. Then, the puree is just as thick and creamy as yours is. We don't roast it. We cut it up into small chunks and boil it like you would potatoes for mashed potatoes, until it's fork tender. Then, we drain it and mash with a potato masher, and then drain off the liquid some more. We cut up one pumpkin today and got enough puree to make 8 or 10 pies, I think, and we still have another pumpkin to go.
I like the fact that you mentioned we had to get "sugar pumpkin", if not, I would totally ended up with big old giant pumpkin. Your video was easy to follow as well, i'll try it soon for this season! Thanks!
yes, that was great advice about the sugar pumpkin. many of the other videos i saw did not mention this detail. I could have easily wasted time and ingredients making pumpkin bread with the wrong size/type of pumpkin. I will be sure to follow this advice!
You can also steam the pumpkin in a rice cookerr. It retains more nutrients compared to boiling. I'm in a part of Asia where most people don't have ovens, but the rice cooker works great!
I LOVE your videos however basic they might be to some people. When I bought my first sweet potato (I live in Europe and we've only been seeing them in shops here recently) you were the one who showed me how to make baked sweet potato fries! Some things might seem simple to some people, but where I am from - I have never even known anybody who tried sweet potato! And besides - the videos are so aesthetically pleasing and tidy that I watch all of them, regardless of the topic!
I didnt find any "sugar pumpkin" around here so i bought a small orange one with a green stem (not greyish white like in your video) and it was called a "halloween pumpkin". But it worked really well! when i put it in the oven it started to smell a bit like sweet potatoes when you roast them and i think it also caramelized a bit :) It pureed it and didnt season it at all! But it has such a nice, sugary taste on its own, its soooo good :) Thanks for the great recipe!
Hi there! My husband is making the pumpkin puree as I type this and it's looking terrific. He's planning on making pumpkin pies tomorrow, but wanted to make them "from scratch". Yours was the best video (easy to follow along). Thanks again!!
I grew cinderella pumpkins this year. Baked a whole one. So much water. Making the purée today. It’s a lighter color flesh. I use to make pumpkin bread. So yummy!
Thank you .. we from the Carribean uses Pumpkin all the time.. We make fried pumpkin with shrimps in it. .. We make soup . Pumpkin cake, n many more... We do not rost it but we peeled it and cook it on the stove.. It's very delish..
Pumpkins are always used for savory dishes in my country but I always want to try a pumpkin dessert.There s no canned pumpkin on my area, so this recipe is really helpful, I always wanted to try pumpkin pie on my own.
I love the sugar pie pumpkins for baked goods too. However, I always purchase a large (carving) pumpkin each year, except I don't carve it. I put it out w/my scarecrow for the Autumn months of harvest season. Then, like today, I will bake it to make pumpkin puree for thickening my winter SOUPS and STEWS! Yes! Pumpkins are rich in vitamin A in the form of beta-carotene-also an anti-oxidant which helps you to maintain healthy skin, teeth, and vision. Pumpkin is also an excellent source of vitamin C and potassium. Pumpkin is a good source of vitamin E, riboflavin, copper, and manganese. And you'll benefit from smaller amounts of iron, magnesium, phosphorus, and folate. The carving pumpkin doesn't necessarily have a strong taste so it's barely noticeable in soups or stew. Enjoy!
Your post just made me think about my big pumpkin on my porch for Fall. It’s been 19 degrees here in TN these last several days...do you think it’s still ok to cook at some point? I have sugar pie pumpkins ready to try tomorrow...but curious about the big guy outside. Thanks for your info... I love pumpkin! 🎃. Next week I’ll experiment with the large one 🤷🏻♀️🙌🏼🙏🏼
I'm entered in a homebrew contest to clone a pumpkin beer, and the recipe calls for pumpkin puree. Definitely going to skip the can and make it from scratch for the best flavor!!! Thanks for posting this!
Thanks for sharing! Today I made a pumpkin puree from a white pumpkin and made a white pumpkin soup with it. Only the instructions I found elsewhere before I found this video said to bake it at 350 F degrees 2 hours. It was really good!
I come from the family that has always used canned pumpkin. Even for the pumpkin pie on Tgiving (Libby's!) -- yesterday I stood staring at the pumpkins and I wish I would have grabbed one. Now I know what to do. Thanks, Dani!
It’s just another “squash family member”. All those odd shaped, like acorn squash, are so good when baked just like the pumpkin. Add a little butter and cinnamon and grab a spoon 😉😜
In Russia and Eastern Europe we blend pumpkin puree with corn grits to make a breakfast cereal. Or, we mix the two with some broth to make pumpkin soup. Very nice in cold winters.
Last year I made a pumpkin pie from scratch using sugar pumpkin puree. It was very fluffy and a beautiful color compared to the can, but the recipe I used was far too sweet. However, I haven't scratched the idea and look forward to making some Pumpkin puree this week and maybe making some pumpkin bread :) Thanks Dani!
Just got done baking the pumpkin it's super good. I made a great puree. Let me tell you if your cooking a big pumpkin there is a lot of pumpkin, now I'm going to try it in pancakes and makea pumpkin bread out of it to. I add half cup of sugar a cup of brown sugar and one whole limm then I made one with out sugar for the wife she don't like it to sweet.
This worked like a charm and is easy as pie to do. I made puree out of a small sugar pumpkin I bought as a Halloween/ Fall decoration that then became a Thanksgiving decoration and it was so nice not to waste it.
Thanks. I grew some kind of pumpkin from seeds left over from last year. Some of these were round like the Sugar Pumpkin shown. But the pumpkins I used were long, but about 6 inches thick. (I never saw a long pumpkin before) I made two attempts at pumpkin pie. The first puree was quite stringy. Either they weren't quite ripe enough, or I didn't bake the raw pumpkins enough. The 2nd attempt was better. I baked the pumpkins long enough. After scraping out the meat, ( instead of peeling off the skin), I beat it with my mixer on high speed. This pie was better as it wasn't as stringy. I don't mind as I'm not a cook, and I'm the only one who suffers from my cooking. I have on old large spoon that has a broken plastic handle that I used to scrape out the pumpkin. I used this spoon for many purposes over the years. This was hard the first time. I imagine that there is some kind of kitchen tool for this. Anyway, I took my spoon to a bench grinder to sharpen the point and one edge of the spoon. This made cleaning out the seeds and the stringy stuff a snap. I have 3 more pumpkins. So far, they haven't dried out. More pies, and more roasted pumpkin seeds. I never thought about smoothies or mixed "wiff" oatmeal or pancakes. How about freezing the puree?
I make curried pumpkin soup and pumpkin raisin bread pudding. Saw this a while back and didn't comment but recommended it to friend recently who did very well with your help! Thanks for the equally clean instructions!
Hi Dani- I always use this recipe to do my puree. I use it in bread, cookie bars, pan cakes, no bake cheesecake (Which I get multiple requests for at Thanksgiving), etc…whatever suits my fancy! Thank you for showing me how to make this. I h
I am shocked on how easy this is! I am making pumpkin cake for my family for the first time. I'm so excited!!! Thank you so much for this video. The explanation was perfect, easy to follow. New subscriber now!❤❤ Blessings
Also, my favourite UA-cam videos are the ones in which the video maker interacts with the audience in the comments. Then it becomes a community, and the personality of the maker shines through so much more.
I love making fresh purée for pumpkin pies, I can easily taste the difference. Instead of struggling with cutting and spooning out the seeds first, I heat them in the oven just a bit and then they are easier to cut, and scoop. Then I put back in just like you did here.
I just happened to grow a bunch of sugar pumpkins in my patch these past two seasons. I've got a few left over so I can come up with some great recipes, like pumpkin bread, pumpkin roll, or a homemade pumpkin pie!!!
I just finished college, finally have some time for myself! Today, I'm gonna make pumpkin tartlets and grill the seeds.. Lovely instructional video, you are so charismatic, its a pleasure to be a subscriber! Cant wait for your next pumpkin recipes!
I cut it the same way you did and remove the seeds. But I cook it in a basket in the Instant pot with one cup of water added to the pot for 4-minutes. When it is done, the peel comes right off, and I compost the peel. Then I mix the pulp in either the Vitamin blender or the food processor. I find that the pulp is a little watery. So then I use a fine mesh strainer to get some of the juice out of the mix. I use the juice in a smoothie and the pulp is thick and usable in any pumpkin recipe. I usually add it to oatmeal, smoothies with a banana, or pumpkin pie.
This the 1st time of planting pumpkins I planted sweet pumpkins seeds and I got several pumpkins. Yeah, I'm happy. So I cut my pumpkin after deseeding it into cubes. Then I watch this video. I know the horse in front of the carriage scenario. but I m going to place the piece in the over anyway I'm thinking of covering it with foil just the prevent them from burning. Thank you for sharing.
i mix a big heaping spoonful in my dogs kibble. they love it and is good for them. this is besides what i use it for. my fav is making a pumpkin parfait
I grow these in my garden. They DO taste much better than canned or the jack o lantern type. My favorite is pumpkin cookies. Of course pumpkin pie and pumpkin bread are great!
I bolstered my Banana Oatmeal, Choc Chip Cookies with a Cup of Punkin Puree just to broaden the nutrition value a wee bit. Those cookie ingredients are so flexible. CMJ Canada
This video is wonderful! Thank you!! Short, sweet and to the point. You did a great job! So many videos are long, with too much blabbing. Thanks again!
I deeply appreciate this show!! You made some really good points here, I grow New England Pie pumpkins just for this reason!! I wouldn't say that the bigger pumpkins are tasteless but they are MUCH harder to work with,your demonstration here was OUTSTANDING as I actually learned something new,will subscribe to your channel right away!!
Awesome! This is just what i was looking for. Short, easy to follow directions. I'm from germany and I never heard of any pumpkin recepies other than from my american friends. I can't get canned pumpkin over here and was a little bit at a loss how to prepare the raw ingredient (puree). I am so glad that I found this video! It's on the point, exactly what I needed! And it's so simple, too! You really make it look easy and I can wait to try it. Thank you a lot. :)
I have always used regular pumpkins. To eliminate the "stringy" property like you've mentioned is simple...just process it a little longer. Remember, its going to get cooked again, and since it is squash, it will cook down. Thus I get a lot more puree (large Ball jars of it) at a much lower over all cost. Great for breads, pies, soups...you name it.
Dear Dani ,thank you soo much.Your recipes look so good,l intend to start trying some out today,and l am really excited to try out the pumpkin ones.l just love pumkin,but was never quite sure how to prepare them and one of my family's favourite snacks are the seeds.Thank you so much.l am so happy to have found your clips and l wish you all the best and every success for the future
I love the video specially as it shows how to bake it. I used to make pumpkin puree at home here in India by steaming it. It used to turn too liquidy.this method is really good. Will soon try it.I love the way you show things in your video n have become great fan of your recipes. Thank u.
Thank you very much for this recipe. We had our first crop of pumpkins (is the first time that we harvest them), so, I've been looking for recipes to use them and many of them use pumpkin puree, so this video (and the one for the pumpkin seeds) are very useful for me.
Very helpful video! I was looking for pumpkin spice lattes recipes and all of them mentioned that we need pumpkin puree. I live in Switzerland so it isn't really easy to find pumpkin puree. Thank you for making this video, now I'll be able to make some pumpkin spice lattes at home :)
In my country we peel/clean/dice the pumpkin...sauté onions, garlic, pimientos...add pumpkin, then whilst it’s cooking down, we add salt to taste & some roasted geera. When it cooks down, it’s mashed with a potato masher & we eat that with something called Roti.
Even though it is a lot of work, over the past years I have used regular pumpkin to make my puree. My Grandkids bring me their pumpkins from halloween. For the most part, these have never seen a real candle because they light them with a few tealites. This is real handy because the pumpkins are pre-cleaned. I cut the pumpkins in sections along the natural ridges, then peel them. I then cut them into smapp pieces and into the steamer they go. When done to fork tenderness they are mashed with a potato masher into a pulp. Into a wire mesh strainer they go to drain for about an hour. Discard the drained liquid, then using the back of a large metal spoon, forcrvthe pulp through the mesh. This will fine puree the pumpkin and leave the stringy fibers behind. I then drain the puree a second time for about an hour and then bag into a freezer bag and label it including the date prepared. I have not found any fibers in the puree thus far, but if you are skeptical, run it through the wire seive again...its much easier this time. I use this in all of my pumpkin recipes including pumpkin pie.
The store was completely out of canned pumpkin, so I'm going to be adventurous and try this for the first time. Plus, I like the fact there are no additives.
It was easier than I thought and gave me more puree than a small can would have, stretching my dollar. Also, my mini muffins turned out great too! Thanks for the video.
i usually add more sugar my puree either brown or pure cane sugar , the reasoning for this is because i use my gardens pumpkins the over sized one such as the big moons and big maxs they are less sweet but i make product out of these for eating and feed for animals.
I'm going to try making pumpkin butter with this fresh pumpkin puree that I just learn how to make. I saw some at the little store at the pumkin patch yesterday during a kindergarten field trip and thought hmmm I bet I can make that. But I heard using fresh puree is better than using canned pumpkin.TY !
Pumpkin, Everything Pumpkin, Muffins, pie, cookies, Bread, cappuccino, latte, coffee, cinnamon rolls, coffee cake Everything🤗
😍I just love autumn season
Pumpkin whoopie pies!! 😁
Someones gone off the deep end lol
Me? Pumpkin Muffins..
@@fayfay3152 yes, this especially
11 years later and still the best video out there! Straight and to the point. Thank you Dannie!
I disagree. I just made 5 pumpkin pies out of a regular pumpkin, and it tastes just fine! Only downside is I have like 2 more containers in the freezer of pumpkin pure because there's so much of it ! Haha so anyone wondering you CAN use a regular pumpkin.
It's hit or miss around here. Sometimes the puree turns out watery and stringy with the large jack-o-lantern pumpkins.
Habs4life. Dunno..I used the bigger ones to make purée and it was just as she described. It was tasteless and the texture was like applesauce. Can’t see using what I have left in the freezer!
Thank You
You can definitely use Halloween pumpkins. I like to use sugar pumpkins because I can definitely differentiate it from the normal variants. If sweetness is ever an issue though one could easily adjust the recipe.
I also make pumpkin dog biscuits with my big pumpkins. The dogs love them and I add tons of herbs that are very beneficial for them to be healthy.
You could always boil the pumpkin, and proceed with the same steps. However, by roasting it, a lot of the natural sugars will come out and ultimately result in a sweeter taste. Also, it releases the stored nutrients in the pumpkin, making it a ton more healthier! The same goes for yams, sweet potatoes, etc.
How u boil it?u cut it then boil or without cutting?
@@gigiii5335 I did everything hixzie did but I did not cut the skin off prior to boiling the pmpkin pulp because its too hard to cut w/a reglular knife...busts my hands to cut open the pmpkin in half or even to make a lid and cut that out. Aftr boiling drain and I mashed it by hand and added spices and egg and evaporated milk and baked it. I didnt have time to put it in a blender. Then I made coconut nondairy topping. Took hours because I roasted ppkn seeds also. Next time I'll try roasting instead of boiling it if I have time.
No one cares mate
You also concentrate the flavor more by roasting. If you boil it you end up actually taking some flavor out of your pumpkin and into the water.
Boiling pumpkins were my first options just started baking it a couple years ago
I did NOT use a sugar pumpkin, I just used my medium sized Halloween pumpkin and it turned out great! Really sweet and smooth, so much better than canned! Thanks so much for this easy to follow tutorial :)
You're very welcome! I'm happy your Halloween pumpkin worked out great ;)
This is an excellent video and I was impressed on how easy the instructions were and how she made it look really do-able! She has a very good voice and expressions to hold the interest of viewers. I will share this with other friends.
I don’t care
Glad to know! And am happy to hear the videos are helpful for you. I go back and watch them myself sometimes when I forget how to do something... LOL!
OMG to think I have been peeling and boiling pumpkin for my pies for MANY MANY years! Thank you for this video, it will make pumpkin baking so much easier and less time consuming.
Roasted pumpkin for the 1st time and made puree last night. I made a pumpkin latte, best ever! And today pumpkin bread, tomorrow pumpkin pie! All from that one haikkado pumpkin! Thanks from Sweden!
We have always used regular old big Halloween pumpkins for our puree and our whole family says we make the best pumpkin pies. The notion that it is "tasteless" is a little ridiculous. You might think that because larger pumpkins do have more water content, but it just needs to be drained off. Then, the puree is just as thick and creamy as yours is.
We don't roast it. We cut it up into small chunks and boil it like you would potatoes for mashed potatoes, until it's fork tender. Then, we drain it and mash with a potato masher, and then drain off the liquid some more.
We cut up one pumpkin today and got enough puree to make 8 or 10 pies, I think, and we still have another pumpkin to go.
Cynthia Giacalone cool - thanks for sharing:)
+ Cynthia Giacalone do you boil & mash it with the skin on or do you peel it?
Biscuit Eater We peel it.
Cynthia Ruffner k
Cynthia Ruffner I like your way better, thank you!
I like the fact that you mentioned we had to get "sugar pumpkin", if not, I would totally ended up with big old giant pumpkin. Your video was easy to follow as well, i'll try it soon for this season! Thanks!
+Tien Le You are very welcome, Tien LE. I'm glad it was helpful.
Tien Le me two
yes, that was great advice about the sugar pumpkin. many of the other videos i saw did not mention this detail. I could have easily wasted time and ingredients making pumpkin bread with the wrong size/type of pumpkin. I will be sure to follow this advice!
same here
Tien Le no
Rurbtirr
You can also steam the pumpkin in a rice cookerr. It retains more nutrients compared to boiling. I'm in a part of Asia where most people don't have ovens, but the rice cooker works great!
I LOVE your videos however basic they might be to some people. When I bought my first sweet potato (I live in Europe and we've only been seeing them in shops here recently) you were the one who showed me how to make baked sweet potato fries! Some things might seem simple to some people, but where I am from - I have never even known anybody who tried sweet potato! And besides - the videos are so aesthetically pleasing and tidy that I watch all of them, regardless of the topic!
I didnt find any "sugar pumpkin" around here so i bought a small orange one with a green stem (not greyish white like in your video) and it was called a "halloween pumpkin". But it worked really well! when i put it in the oven it started to smell a bit like sweet potatoes when you roast them and i think it also caramelized a bit :) It pureed it and didnt season it at all! But it has such a nice, sugary taste on its own, its soooo good :) Thanks for the great recipe!
They are also called pie pumpkins so look out for that
Hi there! My husband is making the pumpkin puree as I type this and it's looking terrific. He's planning on making pumpkin pies tomorrow, but wanted to make them "from scratch". Yours was the best video (easy to follow along). Thanks again!!
I tried this and was blown away by the intense, wonderful flavor of fresh pumpkin. I will never go back to canned pumpkin again. Thank you!
Thanks, I use Imported Pumpkins in Austria to make the traditional Pumpkin Pie I miss so much, including Pumpkin coffee.
I grew cinderella pumpkins this year. Baked a whole one. So much water. Making the purée today. It’s a lighter color flesh. I use to make pumpkin bread. So yummy!
Thank you .. we from the Carribean uses Pumpkin all the time.. We make fried pumpkin with shrimps in it. .. We make soup . Pumpkin cake, n many more... We do not rost it but we peeled it and cook it on the stove.. It's very delish..
Pumpkins are always used for savory dishes in my country but I always want to try a pumpkin dessert.There s no canned pumpkin on my area, so this recipe is really helpful, I always wanted to try pumpkin pie on my own.
I love how clear your voice and directions are. Thanks!
So that's what Starlight's doing after retiring... Nice.
Is it really her??
Glad I’m not the only one who thought that 😂
I love the sugar pie pumpkins for baked goods too. However, I always purchase a large (carving) pumpkin each year, except I don't carve it. I put it out w/my scarecrow for the Autumn months of harvest season. Then, like today, I will bake it to make pumpkin puree for thickening my winter SOUPS and STEWS! Yes! Pumpkins are rich in vitamin A in the form of beta-carotene-also an anti-oxidant which helps you to maintain healthy skin, teeth, and vision. Pumpkin is also an excellent source of vitamin C and potassium. Pumpkin is a good source of vitamin E, riboflavin, copper, and manganese. And you'll benefit from smaller amounts of iron, magnesium, phosphorus, and folate. The carving pumpkin doesn't necessarily have a strong taste so it's barely noticeable in soups or stew. Enjoy!
Your post just made me think about my big pumpkin on my porch for Fall. It’s been 19 degrees here in TN these last several days...do you think it’s still ok to cook at some point? I have sugar pie pumpkins ready to try tomorrow...but curious about the big guy outside. Thanks for your info... I love pumpkin! 🎃. Next week I’ll experiment with the large one 🤷🏻♀️🙌🏼🙏🏼
@@stacee.9019 Wouldn't hurt to try ... at best, it will be fine, at worst, you can throw it out for the critters to eat! LOL!
I have two small pumpkins I will do this this week. I love pumpkin purée. It’s healthy and great.
Even though I hate pumpkin curry but this is worth trying
I'm entered in a homebrew contest to clone a pumpkin beer, and the recipe calls for pumpkin puree. Definitely going to skip the can and make it from scratch for the best flavor!!! Thanks for posting this!
Thanks for sharing! Today I made a pumpkin puree from a white pumpkin and made a white pumpkin soup with it. Only the instructions I found elsewhere before I found this video said to bake it at 350 F degrees 2 hours. It was really good!
I come from the family that has always used canned pumpkin. Even for the pumpkin pie on Tgiving (Libby's!) -- yesterday I stood staring at the pumpkins and I wish I would have grabbed one. Now I know what to do. Thanks, Dani!
It’s just another “squash family member”. All those odd shaped, like acorn squash, are so good when baked just like the pumpkin. Add a little butter and cinnamon and grab a spoon 😉😜
I made the purée and roasted seeds last week and they turned out great!
Awesome!
In Russia and Eastern Europe we blend pumpkin puree with corn grits to make a breakfast cereal. Or, we mix the two with some broth to make pumpkin soup. Very nice in cold winters.
Last year I made a pumpkin pie from scratch using sugar pumpkin puree. It was very fluffy and a beautiful color compared to the can, but the recipe I used was far too sweet. However, I haven't scratched the idea and look forward to making some Pumpkin puree this week and maybe making some pumpkin bread :) Thanks Dani!
Just got done baking the pumpkin it's super good. I made a great puree. Let me tell you if your cooking a big pumpkin there is a lot of pumpkin, now I'm going to try it in pancakes and makea pumpkin bread out of it to. I add half cup of sugar a cup of brown sugar and one whole limm then I made one with out sugar for the wife she don't like it to sweet.
This worked like a charm and is easy as pie to do. I made puree out of a small sugar pumpkin I bought as a Halloween/ Fall decoration that then became a Thanksgiving decoration and it was so nice not to waste it.
I love that!
Thanks.
I grew some kind of pumpkin from seeds left over from last year. Some of these were round like the Sugar Pumpkin shown. But the pumpkins I used were long, but about 6 inches thick. (I never saw a long pumpkin before) I made two attempts at pumpkin pie. The first puree was quite stringy. Either they weren't quite ripe enough, or I didn't bake the raw pumpkins enough. The 2nd attempt was better. I baked the pumpkins long enough. After scraping out the meat, ( instead of peeling off the skin), I beat it with my mixer on high speed. This pie was better as it wasn't as stringy. I don't mind as I'm not a cook, and I'm the only one who suffers from my cooking.
I have on old large spoon that has a broken plastic handle that I used to scrape out the pumpkin. I used this spoon for many purposes over the years. This was hard the first time. I imagine that there is some kind of kitchen tool for this. Anyway, I took my spoon to a bench grinder to sharpen the point and one edge of the spoon. This made cleaning out the seeds and the stringy stuff a snap.
I have 3 more pumpkins. So far, they haven't dried out. More pies, and more roasted pumpkin seeds. I never thought about smoothies or mixed "wiff" oatmeal or pancakes. How about freezing the puree?
I make curried pumpkin soup and pumpkin raisin bread pudding. Saw this a while back and didn't comment but recommended it to friend recently who did very well with your help! Thanks for the equally clean instructions!
Thank you! And thanks for sharing :)
Clear, concise and right to the point.
Thanks Dani. I use pumpkin puree for Risotto and Pumpkin Bread. Thanks for all the help.
We live international, and canned pumkin is not available so you are a life saver!! With love from Azerbaijan!!
Yay! So happy you can make it now :) Love right back to you in Azerbaijan!
Thank you, Danny! I appreciate your style of presentation and the information you give, i.e., quick, clear speaking and helpful.
I have never used pumpkin puree but found a recipe that calls for puree. This is so easy to do thank you for sharing
Thank you for such an eloquent recipe ❤
I did 6 suagr pumpkins yesterday, and they turned out beautiful. thanks
I steam it and blend. Never tried baking it. Looks good.
A grapefruit spoon makes scooping out the seeds much easier, because it has a serrated edge to scrape with.
LostWondr Great tip. Thanks!
LostWondr yes I was longing for a spoon with a sharper edge
Hi Dani- I always use this recipe to do my puree. I use it in bread, cookie bars, pan cakes, no bake cheesecake (Which I get multiple requests for at Thanksgiving), etc…whatever suits my fancy! Thank you for showing me how to make this. I h
I am shocked on how easy this is! I am making pumpkin cake for my family for the first time. I'm so excited!!! Thank you so much for this video. The explanation was perfect, easy to follow. New subscriber now!❤❤ Blessings
pumpkin creme brulee is what I make with fresh pumpkin. Turns out fantastic
I love making it fresh and then use it to make pumpkin sheet cake so yummy!!
Also, my favourite UA-cam videos are the ones in which the video maker interacts with the audience in the comments. Then it becomes a community, and the personality of the maker shines through so much more.
I love making fresh purée for pumpkin pies, I can easily taste the difference. Instead of struggling with cutting and spooning out the seeds first, I heat them in the oven just a bit and then they are easier to cut, and scoop. Then I put back in just like you did here.
Pumpkin soup is one of my fall favorites.
I am from the future 😂. The iPhone 11 came out😂.
I just happened to grow a bunch of sugar pumpkins in my patch these past two seasons. I've got a few left over so I can come up with some great recipes, like pumpkin bread, pumpkin roll, or a homemade pumpkin pie!!!
+Tim Eichenlaub Lucky you! Enjoy:)
Thank you so much for this recipe. Where I live there's no pumpkin puree in shops and I don't use canned food anyway so this is brilliant! 😍
I had no idea, and I didn't know the difference between pumpkins. I found this video very informative! :)
You are very welcome and YES! the fresh pumpkin is so much more fluffy and airy then the canned. yum yum.
I've used all sorts of pumpkin and they tasted great. There are no sugar pumpkins in my country so I usually use crown pumpkin or butternut squash.
Way better than the can! Perfect for pumpkin muffins & cake
You make everything seem so approachable! Thanks so much.
Jennifer Barcelo thanks:) I love that!
Simple and right to the point!!
I just finished college, finally have some time for myself! Today, I'm gonna make pumpkin tartlets and grill the seeds.. Lovely instructional video, you are so charismatic, its a pleasure to be a subscriber! Cant wait for your next pumpkin recipes!
This turned out awesome! Pumpkin Spice Bread FTW!
Thank you for the no nonsense explanation! Used the puree to make a wonderful pumpkin pie 😊🎃
Loved your video, planted pumpkins and wanted to use it in my kitchen. Thank you.
I cut it the same way you did and remove the seeds. But I cook it in a basket in the Instant pot with one cup of water added to the pot for 4-minutes. When it is done, the peel comes right off, and I compost the peel. Then I mix the pulp in either the Vitamin blender or the food processor. I find that the pulp is a little watery. So then I use a fine mesh strainer to get some of the juice out of the mix. I use the juice in a smoothie and the pulp is thick and usable in any pumpkin recipe. I usually add it to oatmeal, smoothies with a banana, or pumpkin pie.
I just love pumpkin.
This the 1st time of planting pumpkins I planted sweet pumpkins seeds and I got several pumpkins. Yeah, I'm happy. So I cut my pumpkin after deseeding it into cubes. Then I watch this video. I know the horse in front of the carriage scenario. but I
m going to place the piece in the over anyway I'm thinking of covering it with foil just the prevent them from burning. Thank you for sharing.
Thank u for teaching me!! I used the puree to make delicious pumpkin + white choco chips cookies 🍪 😋
i mix a big heaping spoonful in my dogs kibble. they love it and is good for them. this is besides what i use it for. my fav is making a pumpkin parfait
Cooked 2 sugar pie Pumpkins and it was sooo easy and came out great!
I grow these in my garden. They DO taste much better than canned or the jack o lantern type. My favorite is pumpkin cookies. Of course pumpkin pie and pumpkin bread are great!
I bolstered my Banana Oatmeal, Choc Chip Cookies with a Cup of Punkin Puree just to broaden the nutrition value a wee bit. Those cookie ingredients are so flexible. CMJ Canada
This video is wonderful! Thank you!! Short, sweet and to the point. You did a great job! So many videos are long, with too much blabbing. Thanks again!
I deeply appreciate this show!! You made some really good points here, I grow New England Pie pumpkins just for this reason!! I wouldn't say that the bigger pumpkins are tasteless but they are MUCH harder to work with,your demonstration here was OUTSTANDING as I actually learned something new,will subscribe to your channel right away!!
Awesome! This is just what i was looking for. Short, easy to follow directions. I'm from germany and I never heard of any pumpkin recepies other than from my american friends. I can't get canned pumpkin over here and was a little bit at a loss how to prepare the raw ingredient (puree). I am so glad that I found this video! It's on the point, exactly what I needed! And it's so simple, too! You really make it look easy and I can wait to try it. Thank you a lot. :)
Perfect! I'm so glad you found it, too!! Enjoy the pumpkin :)
I have always used regular pumpkins. To eliminate the "stringy" property like you've mentioned is simple...just process it a little longer. Remember, its going to get cooked again, and since it is squash, it will cook down.
Thus I get a lot more puree (large Ball jars of it) at a much lower over all cost. Great for breads, pies, soups...you name it.
Glad to try this, Thank You, like your style of explaining, very clean and simple🥰🥰🥰
Pumpkin pie, of course! Wouldn't dream of using anything but homemade puree.
Susan Townsend yum!
Thanks for this video. It’s the first time I have made this!
It was really easy and simple.❤
Being from Europe there is no such thing as canned pumpkin puree easily available here. Fresh all the way, thanks for the great how-to
I have never worked with pumpkins before.. But I just got one from the farmers market and I thinking if making pumpkin bread and macaroons 😍
Dear Dani ,thank you soo much.Your recipes look so good,l intend to start trying some out today,and l am really excited to try out the pumpkin ones.l just love pumkin,but was never quite sure how to prepare them and one of my family's favourite snacks are the seeds.Thank you so much.l am so happy to have found your clips and l wish you all the best and every success for the future
Oooooooo...! Pumkin pancakes Yum yum yum. Thank you on the sugar pumkin.
I love the video specially as it shows how to bake it. I used to make pumpkin puree at home here in India by steaming it. It used to turn too liquidy.this method is really good. Will soon try it.I love the way you show things in your video n have become great fan of your recipes. Thank u.
SHUBHADA MOGHE Welcome! So glad you are enjoying the videos.
I steamed mine to puree. I made loaf and muffins. I sprinkle sugar and cinnamon on the seeds for some sweet pepitas.
Thank you very much for this recipe. We had our first crop of pumpkins (is the first time that we harvest them), so, I've been looking for recipes to use them and many of them use pumpkin puree, so this video (and the one for the pumpkin seeds) are very useful for me.
Love pumpkin puree with fish ❤🥰💯
Very helpful video! I was looking for pumpkin spice lattes recipes and all of them mentioned that we need pumpkin puree. I live in Switzerland so it isn't really easy to find pumpkin puree. Thank you for making this video, now I'll be able to make some pumpkin spice lattes at home :)
OMG THANK YOU IVE JUST FINISHED MAKING IT!!
I wish to make pumpkin bread with it. Thanks 🙏 a lot and stay blessed 😇
It wasn't a part of the production schedule BUT if we have extra timeI promise to squeeze one in!
In my country we peel/clean/dice the pumpkin...sauté onions, garlic, pimientos...add pumpkin, then whilst it’s cooking down, we add salt to taste & some roasted geera. When it cooks down, it’s mashed with a potato masher & we eat that with something called Roti.
I'm happy you have a tutorial for this - so helpful!
Even though it is a lot of work, over the past years I have used regular pumpkin to make my puree. My Grandkids bring me their pumpkins from halloween. For the most part, these have never seen a real candle because they light them with a few tealites. This is real handy because the pumpkins are pre-cleaned.
I cut the pumpkins in sections along the natural ridges, then peel them. I then cut them into smapp pieces and into the steamer they go. When done to fork tenderness they are mashed with a potato masher into a pulp. Into a wire mesh strainer they go to drain for about an hour. Discard the drained liquid, then using the back of a large metal spoon, forcrvthe pulp through the mesh. This will fine puree the pumpkin and leave the stringy fibers behind. I then drain the puree a second time for about an hour and then bag into a freezer bag and label it including the date prepared. I have not found any fibers in the puree thus far, but if you are skeptical, run it through the wire seive again...its much easier this time.
I use this in all of my pumpkin recipes including pumpkin pie.
This is my first time growing pumpkins and because of that I wanted to learn how to make a homemade pumpkin pie
The store was completely out of canned pumpkin, so I'm going to be adventurous and try this for the first time. Plus, I like the fact there are no additives.
Awesome! Let me know how it comes out :)
It was easier than I thought and gave me more puree than a small can would have, stretching my dollar. Also, my mini muffins turned out great too! Thanks for the video.
i usually add more sugar my puree either brown or pure cane sugar , the reasoning for this is because i use my gardens pumpkins the over sized one such as the big moons and big maxs they are less sweet but i make product out of these for eating and feed for animals.
I LOVE pumpkin rolls
pumpkins are amazing
I like to make a savory winter tortilla pumpkin soup. It sounds different but it’s soooooo good on a cold day
I'm going to try making pumpkin butter with this fresh pumpkin puree that I just learn how to make. I saw some at the little store at the pumkin patch yesterday during a kindergarten field trip and thought hmmm I bet I can make that. But I heard using fresh puree is better than using canned pumpkin.TY !