Since a reader asked here is a quick version of Fresh Pumpkin Processing!
In case you don’t know, pumpkin doesn’t grow in can and it feels so wrong to admit to that. I grew up eating Libby’s Pumpkin. It was the ONLY pumpkin mom ever bought. It was the best and for pumpkin pie, you had to have the best.
That all changed two years ago when Jo at Miller Farms Market introduced me to fresh pumpkin and how to process it. (THANK YOU, Jo!)
Here are my two current favorite pumpkins … Long Island Cheese Pumpkin and the Peanut Pumpkin …
I have pictures I took that are a step by step process for how to make your own fresh pumpkin that post will take me hours to write. I don’t have hours so here is the quick version.
1. Cut your pumpkin in half (vertical half not horizontal half!)
2. Clean out the seed and strings. (Save the seeds if you have time to roast them.)
3. Place the pumpkin cut side down on a cookie sheet in an oven set 350 degrees for 45 minutes. (This is an average time so might be more or less … you want a fork to go in easily … like a baked potato!)
4. Place a colander over a deep mixing bowl. Lay cheese cloth (you can find at Target or Bed Bath and Beyond) in the bowl (I use two layers.)
5. Let the pumpkin cool for AT LEAST an hour and use your hands to scoop the flesh into the bowl you set-up!
6. Let sit for 3-4 hours to drain.
7. Process the pumpkin in a food mill to get the stringy part out of the pulp.
8. Place it back on the rinsed out cheese cloth for another 3-4 hours to drain.
9. Use a dry measuring cup to measure out 2 cups of pumpkin and put into FREEZER ziploc bags. (most recipes call for 2 cups of pumpkins because that is what is in a can!) Lay flat and freeze OR use in 2-3 days.
So if you don’t have all day to do this, you can do what I had to do this time which was go through step 5 and put the bowl in the fridge overnight. The next evening take the bowl out of the fridge about 2 hours before you can process it. Food mill the pumpkin and then put it back in the fridge overnight.
It might seem like a lot but it really isn’t that much effort as most of it inactive time. Plus your pumpkin pie or cheesecake will never be the same.
I will get Brian to post his pumpkin cheesecake recipe before Thanksgiving. I make the pumpkin … he makes the cheesecake! 😉
What do you think? Are you ready to head out to get a fresh pumpkin? You have time! Go knock the socks off every this Thanksgiving!
We make fresh pumpkin puree as well. I actually bake it and then cut into chunks to add to our morning smoothies 🙂
I’m sure many ppl will think it is too much work, but what many ppl need to change their perspective. This is a fun activity for a chilly afternoon! Canned pumpkin may be convenient, but it is not safe to eat a lot of canned food, and it doesn’t taste as good. I like the pumpkin seeds, too!
with so many with tight budgets, this is a great tip save money and make your own fresh pumpkin puree
ardy22 at earthlink dot net
I had to laugh when you said “Pumpkin doesn’t grow in a can” 🙂 Amazingly enough, although I’ve always known this, I have never attempted to make anything from scratch by using a store bought pumpkin! Thank you for sharing this helpful information. I actually learned something new today!
LOL Anita. I have my Long Island Cheese pumpkins sitting in the dining room right now. I need to roast them up and process them. Maybe that would be a good task for today since I am off work today! It is worth every minute to have that fresh pumpkin taste!