Where To Get Pumpkin Puree? Your Definitive Guide.
Pumpkin puree is readily available from most grocery stores, particularly during the fall season. However, you can also easily make your own from scratch for a fresher and potentially more flavorful result.
The Ubiquitous Pumpkin Puree: A Grocery Store Staple
Canned pumpkin puree is a baking essential, especially from September through December. But finding the right can, understanding labels, and even considering alternatives are key to baking success.
Types of Pumpkin Puree You’ll Encounter
Navigating the canned goods aisle can be confusing. Here’s a breakdown of what you might find:
- 100% Pumpkin Puree: This is the most common and generally the best option. It should contain only pumpkin (or squash, more on that later).
- Pumpkin Pie Filling: Avoid this unless you specifically need it. It contains added sugar, spices, and other ingredients you might not want.
- Organic Pumpkin Puree: An option for those prioritizing organic ingredients.
- Gourmet Pumpkin Puree: Usually made with specific pumpkin varieties known for flavor.
Decoding the Label: What’s Really in that Can?
It’s a common misconception that canned pumpkin puree is always made from pumpkin. Often, it’s a blend of different winter squashes, including Hubbard squash, butternut squash, and others. The FDA allows this, as these squashes have a similar flavor and texture to pumpkin. This isn’t necessarily a bad thing, but it’s good to be aware. Check the label carefully, as some manufacturers list the specific squashes used.
Beyond the Can: Making Your Own Pumpkin Puree
For the freshest, most flavorful puree, making it yourself is the way to go. It’s easier than you think!
From Pumpkin to Puree: The Process
- Choose Your Pumpkin: Pie pumpkins (also called sugar pumpkins) are ideal for puree.
- Prepare the Pumpkin: Preheat your oven to 375°F (190°C). Cut the pumpkin in half, scoop out the seeds and stringy bits, and place cut-side down on a baking sheet.
- Bake the Pumpkin: Bake for 45-60 minutes, or until the flesh is tender and easily pierced with a fork.
- Scoop and Puree: Let the pumpkin cool slightly, then scoop out the flesh. Use a food processor or blender to puree until smooth.
- Drain Excess Moisture: Place the puree in a fine-mesh sieve lined with cheesecloth for several hours, or overnight, in the refrigerator. This will remove excess moisture, resulting in a thicker puree.
The Benefits of Homemade Pumpkin Puree
There are several advantages to making your own pumpkin puree:
- Fresher Flavor: Homemade puree generally has a brighter, more vibrant pumpkin flavor than canned.
- Control Over Ingredients: You know exactly what’s going into your puree.
- Cost-Effective: Depending on the price of pumpkins, it can be cheaper than buying canned.
- Sense of Accomplishment: There’s something satisfying about making your own ingredients!
Potential Pitfalls: Common Mistakes to Avoid
Making pumpkin puree is relatively straightforward, but here are a few common mistakes to watch out for:
- Using Carving Pumpkins: These pumpkins are bred for size and shape, not flavor. Stick to pie pumpkins.
- Not Draining Excess Moisture: Too much moisture will result in a watery puree and potentially affect your baked goods.
- Overbaking the Pumpkin: Overbaking can lead to a dry, stringy puree.
Storage Tips for Pumpkin Puree
- Canned Pumpkin: Unopened cans can be stored in a cool, dark place for several years. Once opened, transfer to an airtight container and refrigerate for up to a week.
- Homemade Pumpkin: Store in an airtight container in the refrigerator for up to five days. You can also freeze it for longer storage (up to 3 months).
Frequently Asked Questions (FAQs)
Is there a difference between pumpkin puree and pumpkin pie filling?
Yes! Pumpkin puree is just pureed pumpkin (or squash). Pumpkin pie filling contains added sugar, spices, and thickeners. Always check the label carefully.
Can I use carving pumpkins for pumpkin puree?
While technically you can, carving pumpkins are bred for appearance, not flavor. Pie pumpkins (sugar pumpkins) are recommended for the best taste and texture.
How do I know if my pumpkin puree has gone bad?
Look for signs of spoilage such as an off smell, mold, or a slimy texture. When in doubt, throw it out.
Can I freeze pumpkin puree?
Absolutely! Freezing pumpkin puree is a great way to preserve it. Store in an airtight container or freezer bag for up to 3 months.
What’s the best way to thaw frozen pumpkin puree?
Thaw it in the refrigerator overnight or in a bowl of cold water. You may need to drain off any excess liquid after thawing.
Can I use squash instead of pumpkin for pumpkin puree?
Yes, you absolutely can! In fact, many canned pumpkin purees are a blend of different winter squashes. Butternut, Hubbard, and acorn squash are all good options.
Is organic pumpkin puree worth the extra cost?
That depends on your personal preferences. Organic pumpkin puree is grown without synthetic pesticides and fertilizers. If this is important to you, then it may be worth the extra cost.
How can I tell if my pumpkin puree is too watery?
If your puree is very watery, it will likely affect the texture of your baked goods. Drain excess moisture by placing the puree in a fine-mesh sieve lined with cheesecloth.
What are some creative uses for pumpkin puree besides pie?
Pumpkin puree is incredibly versatile! Try it in soups, smoothies, pancakes, muffins, bread, pasta sauces, and even dog treats.
Can I make pumpkin puree in my Instant Pot?
Yes! The Instant Pot is a quick and easy way to cook pumpkin for puree. Simply add about 1 cup of water to the pot, place the pumpkin halves (cut-side up) on a trivet, and cook on high pressure for 15-20 minutes.
How much pumpkin puree does one pumpkin yield?
A medium-sized pie pumpkin (about 5 pounds) will typically yield about 4-5 cups of puree.
Can I use pumpkin puree to make baby food?
Yes! Pumpkin puree is a nutritious and easily digestible food for babies. Just be sure to use plain pumpkin puree, without any added sugar or spices.