Pumpkin purée


(Norsk oppskrift finner du her: Gresskar puré)

I know a lot of Americans use the canned pumpkin purée, and save themselves for some work with making it from scratch. But here in Denmark, such things as pumpkin purée is imported in only a small scale, as it is only the American expats who buys it. Meaning – it is extremely expensive for a measly can of pumpkin.

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Up until Halloween the stores are overflowing with all kinds of fresh pumpkins, and they are dirt cheap. So I bought 4 Hokkaido pumpkins, stuck ‘em in the oven and made my own puré to freeze. Now I have a small frozen stockpile of goodies to put in my soups, baked goods and pies. AND, the work is already done!

 

Now, this is dead simple:

Cut a medium sugar pumpkin or Hokkaido I half. Scrape out the insides (the treads and the seeds and the stuff holding it together). You might want to keeps the seeds to roast, if not – discard.

On a lined baking sheet, place the halves cut side down and bake at 175°C for an hour to an hour and a half. Check if you can easily pierce them with a fork – that is when they are done.

Let them cool and scoop out the pulp.

 

As before mentioned, I bought 4 pumpkins, and they yielded 8 bags of 400 g puree for my freezer. Now that is a lot of pie!

Just thaw the bag of puree up in the fridge overnight and you are good to go!

 

Relevant recipes:

Roasted Pumpkin Seeds

No Fail Flaky Pie Crust

Make your own Pumpkin Spice

Pumpkin and sweet potato soup

Pumpkin Pie

 

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8 comments on “Pumpkin purée

  1. Pingback: Gresskar puré | Travel Much?

  2. Pingback: Pumpkin Pie | Travel Much?

  3. Pingback: Roasted Pumpkin Seeds | Travel Much?

  4. Pingback: No Fail Flaky Pie Crust | Travel Much?

  5. Pingback: Make your own Pumpkin Spice | Travel Much?

  6. Pingback: Pumpkin and sweet potato soup | Travel Much?

  7. Many cooking experts agree that there is no difference in quality between canned and fresh pumpkin puree on this side of the Atlantic. I tend to agree. With limited space, both refrigerator and cupboard, in NYC kitchens, it’s easier for me to buy what I need when I need it. And, believe it or not, the canned puree is more cost-effective than buying a pumpkin! 😉

    Liked by 1 person

    • I see your point, over here I have to pay 56 DKK for a tin (and I have to go out of my way to get it). A fresh sugarpumpkin costs 8 DKK – and is enough to make two pies. Imported speciality goods like that are very expensive.

      Liked by 1 person

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