Still have your pumpkin left over from Halloween?
You’re not the only one. It’s easy to pop the sucker on the porch and forget all about it. If you’re lazy like us and didn’t want to take the time to carve a jack-o-lantern, your pumpkin is probably still is great shape!
So what the heck do you do with it now? Well, you could leave it on that porch of yours through Thanksgiving, OR reduce it down to pumpkin puree so you can use it in a variety of pumpkin dishes!
Making Pumpkin Purée
What you’ll need:
- A whole pumpkin
- Serrated knife
- Pot with steaming compartment
- Ice cream scoop or large spoon
- 1 small bowl
- 1 large bowl
- Grab your pumpkin off that porch pronto!
- Wash it with soap and water.
- Cut pumpkin in half from stem to stem.
- Take an ice cream scoop or large spoon and scrape pulp & seeds from the inside and set aside in a bowl.
- Now take your pumpkin halves and cut down into smaller chunks so they can fit in your pot. My pumpkin was huge so I had to steam in batches.
- Steam each batch for about 30 minutes or long enough so that pumpkin is soft and penetrates easily with a fork (should have a mashed potato-like consistency)
- Once it’s soft, remove from pot and scrape out the pumpkin meat and place in a bowl. You may discard the exterior skin. You’ll notice that a lot of water will seep out of the pumpkin meat into your bowl. Unless you will be using your puree to make pumpkin soup, you may strain this water out.
- Now that you’re left with the pumpkin meat, grab an electric mixer and beat until pumpkin becomes a smooth puree. Pulp will begin to wrap around the paddle(s) of your mixer. Continue to beat your pumpkin letting the pulp build up on the paddles, occasionally stopping to remove and discard this buildup. Do this until all pulp strands are gone and you’re left with smooth pumpkin puree.
You can use this puree to make a ton of yummy pumpkin dishes.
Why not make our Super Moist Pumpkin Oatmeal Muffins??
As for your pulp and seeds….
You remember what was scraped out of your pumpkin early on? Pick through that and remove the pumpkin seeds then throw away the pulp. Rinse and dry the seeds. Place on a lightly greased cookie sheet and sprinkle with a little seasoning, salt, and/or pepper.
Bake at 350 degrees fahrenheit until seeds are toasted on both sides. Shake cookie sheet a couple of times while cooking to flip them around on cookie sheet. Should take no more than 20-30 minutes.
Peace, Love, & Coconut PUMPKIN!
Just kidding coconut!
Come back!…. WE STILL LOVE YOU!