{"id":20792,"date":"2020-10-18T13:36:14","date_gmt":"2020-10-18T17:36:14","guid":{"rendered":"https:\/\/bakeschool.com\/?p=20792"},"modified":"2024-11-12T17:33:10","modified_gmt":"2024-11-12T22:33:10","slug":"homemade-pumpkin-puree-for-baking","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/homemade-pumpkin-puree-for-baking\/","title":{"rendered":"How to make homemade pumpkin pur\u00e9e for baking"},"content":{"rendered":"\n

If you can't find canned pumpkin in the store, or you want to venture out into making your own, here's everything you need to know about making homemade pumpkin pur\u00e9e to bake with! Pumpkin pur\u00e9e is cooked pumpkin that is blended in the food processor into a smooth thick mash.<\/p>\n\n\n\n

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Type of pumpkin<\/h2>\n\n\n\n

Pure pumpkin sold in cans at the grocery store is made with Dickinson pumpkins. Both E.D. Smith and Libby's use 100 % Dickinson pumpkins to make their canned pure pumpkin products. The fact that the Dickinson pumpkin doesn't look like what we in North America picture as a pumpkin tends to shock people, as many assume that the canned pumpkin would come from a carving pumpkin.<\/p>\n\n\n\n

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Let's not forget that all pumpkins are squashes, from the family of cucurbitaceae. But not all squashes are pumpkins<\/strong> because pumpkins are specifically cucurbitaceae pepo, while a butternut squash is a cucurbitaceae moschata. <\/p>\n\n\n\n

Fun fact: the French term for butternut squash is \"courge musqu\u00e9e\" so you can see where the word musqu\u00e9e in French would come from the moschata latin variety name. <\/em><\/p>\n\n\n\n

\"Sugar<\/figure>\n\n\n\n

At home, you can make pumpkin pur\u00e9e from many types of pumpkin and squashes. The most common pumpkins and squashes for baking and making pur\u00e9es are:<\/p>\n\n\n\n

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  1. the Sugar pumpkin, a.k.a<\/strong>. Sugar Pie pumpkin or Pie pumpkin<\/strong>, which is a small orange pumpkin that looks a lot like the \"typical\" pumpkin, but much smaller than the jack-o-lantern carving pumpkins. The flesh of this variety is quite sweet, though it can be a little watery. The flesh cooks into a light yellowy-orange<\/li>\n\n\n\n
  2. Kabocha squash<\/strong> (or Japanese pumpkin), which is a flatter squash, either green or a deep orange verging on red. The Kabocha squash has a dryer flesh so the pur\u00e9e is less watery than Sugar Pie pumpkins. Kabocha is very sweet and flavourful. The flesh cooks into a bright orange.<\/li>\n<\/ol>\n\n\n\n
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    If you are a big fan of baking with pumpkin, check out my new e-book All About Pumpkin<\/a> full of tips and tricks for getting the most out of fall's most beloved ingredient!<\/figcaption><\/figure>\n\n\n\n

    If you are looking to make a homemade pumpkin pur\u00e9e, but you don't have access to either the Sugar pie pumpkin or Kabocha, consider trying to make a pur\u00e9e from other types of squash, but choose wisely:<\/p>\n\n\n\n