Guilt-less Desserts & Treats for your Family
I am often asked if canned pumpkin can be substituted for pumpkin purée in my pumpkin recipes. The simple answer is probably yes (it’s not readily available in Australia so I have not used it before) but why would you when making your own is so simple and so cheap?
There are many ways to make Pumpkin Purée.
The Pumpkin can be boiled or steamed, but I prefer to bake it with its skin on. Baking the pumpkin helps to retain its flavour and it won’t be as mushy as when using a water based method. Leaving the skin on during baking stops the pumpkin from browning and you don’t get the crispy edges (which are great with roast pork but not in a cake).
I always have some pumpkin purée in the fridge (a gal never knows when she might want to whip up a batch of Muffins!) and use it to thicken my Bolognese sauce, give flavour to Quiches and to help bind Meatloaf or Burgers in place of eggs.
Making you own Pumpkin Purée is so simple, and cheap.
- 1 Pumpkin most varieties will work but I prefer butternut
- Preheat the oven to 180C/360F.
- Cut the Pumpkin into quarters.
- These will be large pieces.
- Place the pumpkin onto a baking tray, skin side up.
- Bake in the oven for 45-60 minutes (the length of time will depend on the thickness of your pumpkin pieces).
- Remove from oven and allow to cool completely.
- Remove the skin from the pumpkin and mash/purée the baked pumpkin.
- The pumpkin will be moist.
- Keep refrigerated.
- Whilst the pumpkin is in the fridge some water may be released. Discard the water before using (otherwise your baked item will end up mushy).