In a previous post I talked about how to make a pumpkin puree. I quickly discussed how I was going to go about making the pumpkin puree and some of the things I was looking for when doing it. Yesterday afternoon I finally got around to making my pumpkin puree and I also made my apartment smell wonderful. Below is the step by step process I used, with pictures, to make my pumpkin puree.
Step 1: Get pumpkins, clean pumpkins, prepare to cut pumpkins
Step 2: Cut pumpkins top off. Make sure the hole is big enough to get your hand into
This post is super long with all of the pictures (there isn’t much reading to do though) and such. I don’t want to take up the whole front page with one post, so please click the read more link following this to see the rest of the post.
Step 3: Gut the pumpkins as well as you can. I saved the seeds for future use.
Step 4: Cut pumpkins in half to better clean them. The second picture will show the fully cleaned pumpkins
Step 5: Cut pumpkins into more manageable chunks and place on a cookie sheet wrapped in tinfoil.
Step 6: Bake pumpkins until they are soft. I set my oven at 250 and left them in there for an hour, rotating the two cookie sheets positions ever 15 minutes.
Step 7: Take the pumpkins out of the oven once they are soft to the touch. Their may be some slightly burned areas but that shouldn’t matter too much.
Step 8: Let them cool a bit and separate the skin from the meat. Throw the skin out and put the meat into a bowl.
This is what I had when I was done separating all of the skins.
Step 9: Put pumpkin meat into a blender. Add water and turn the blender on low. I added about a cup of water for every half pound of pumpkin but it depends on how thick you want the puree to be.
Step 10: Collect all of the puree out of the blender and place it in a bowl, dish, or put it right in your mash depending on your time schedule.
And there you have it, an easy way to make pumpkin puree for brewing or any other purpose. I started with just over eight pounds of pumpkin and ended up with five pounds of meat. The puree weights a bit more becasue of the added water.