Pumpkin puree is a staple ingredient used in many autumnal baked goods and dishes. But what exactly is pumpkin puree? Is it just mashed up pumpkin flesh? Or is there more to it?
In this article, we’ll take a deep dive into pumpkin puree. We’ll look at how it’s made, how it differs from mashed pumpkin, and why homemade and canned puree can have slightly different properties. We’ll also provide some tips for making smooth puree at home.
What is pumpkin puree?
Pumpkin puree is pumpkin flesh that has been cooked and mashed or processed until completely smooth. The final product is a thick, creamy paste that can be used in recipes calling for solid pumpkin.
Unlike mashed pumpkin, which still contains some lumps and chunks, puree achieves an ultrasmooth, pudding-like texture. This makes it ideal for blending into soups, baking into breads and pies, and incorporating into other dishes where a perfectly smooth consistency is desired.
How is pumpkin puree made?
There are a few methods for making homemade pumpkin puree:
Roasting and mashing
One way is to roast pumpkin wedges or large chunks in the oven until very tender when pierced with a fork. The pumpkin pieces are then scooped from the skin and mashed thoroughly with a potato masher or fork. A food processor or blender can be used for an even smoother final texture.
Boiling and mashing
Pumpkin flesh can also be cut into chunks, boiled in water until fall-apart tender, drained, and mashed. The boiling liquid helps break down the pumpkin as it cooks.
Roasting and blending
For ultra smooth puree, roasted pumpkin can be transferred to a food processor or blender while still hot and processed until completely smooth. The heat helps further break down the pumpkin.
Steaming and blending
As another very smooth option, pumpkin cubes can be steamed until tender and blended or processed while hot.
No matter the method, homemade puree may have a slightly grainier texture than canned. But the flavor will be fresher and brighter.
How is canned pumpkin puree made?
Commercially canned pumpkin puree is made from a different variety of pumpkin than your typical Jack-O-Lantern pumpkin. Pie pumpkins are specially grown to have higher flesh content and a more concentrated flavor that’s ideal for pureeing.
The pie pumpkins are washed, cut open, seeded, and roasted at high heat. The cooked pumpkin is then pressed through a sieve to remove excess liquid and achieve a thick, smooth consistency.
In some cases, additional seasoning may be added such as cinnamon, clove, and nutmeg. Canned puree often contains added citric acid as a preservative.
Differences between homemade and canned
While both homemade and canned pumpkin purees result in a smooth paste, there are some notable ways in which they differ:
Texture
Homemade puree tends to have a slightly grainier, coarser texture while canned is ultrasmooth and pudding-like.
Flavor
The flavor of homemade puree is often brighter and more pronounced. Canned puree is more muted.
Moisture content
Homemade puree contains more moisture while canned is condensed and drier.
Preservatives
Canned puree contains preservatives and stabilizers while homemade does not.
Storage
Homemade puree should be stored in the refrigerator or freezer. Canned puree stores in the pantry before opening.
Cost
Canned is generally cheaper and easier to find than making homemade.
| Attribute | Homemade Puree | Canned Puree |
|---|---|---|
| Texture | Slightly grainy | Ultrasmooth |
| Flavor | Bright, pronounced | Muted |
| Moisture content | Higher moisture | Condensed, drier |
| Preservatives | None | Typically contains preservatives |
| Storage | Refrigerate or freeze | Shelf-stable until opened |
| Cost | Higher cost | Generally cheaper |
Tips for making smooth homemade puree
Follow these tips for velvety smooth homemade pumpkin puree:
– Roast pumpkin thoroughly until very tender all the way through. Undercooked pumpkin will not puree smoothly.
– Allow roasted or steamed pumpkin to cool slightly before blending. Pureeing hot pumpkin can lead to separation.
– For lump-free puree, press cooked pumpkin through a fine mesh sieve after mashing or blending.
– Add some of the roasted pumpkin cooking liquid back into the puree for a smoother consistency.
– Use a powerful blender or food processor for the final pureeing step.
– If homemade puree seems too thin, simmer on the stovetop for a few minutes to condense it.
– Freeze a batch of homemade puree in ice cube trays for easy use all season long.
Substituting canned and homemade puree
Most recipes will specify whether canned or homemade pumpkin puree should be used. But in a pinch, they can generally be swapped 1:1.
However, the higher moisture content in homemade puree may alter the texture and mouthfeel of some baked goods. Additional flour or cornstarch can help offset very wet homemade puree.
Since canned puree contains preservatives, it’s best for longer storage. Homemade puree should be frozen if not using within a few days.
Adjust any spicing in a recipe when swapping puree types. Less spice may be needed with sweeter, brighter homemade puree.
Popular ways to use pumpkin puree
Here are some of the most popular ways to utilize pumpkin puree:
– Pumpkin pie
– Pumpkin bread
– Pumpkin cookies
– Pumpkin pancakes
– Pumpkin muffins
– Pumpkin cupcakes
– Pumpkin smoothies
– Pumpkin soup
– Pumpkin ravioli filling
– Pumpkin risotto
– Pumpkin mac and cheese
– Pumpkin chili
– Pumpkin curry
– Pumpkin butter
– Pumpkin hummus
– Pumpkin Energy bites
– Pumpkin oatmeal
With its creamy texture and versatile flavor, pumpkin puree works well in both sweet and savory dishes. It’s the perfect way to add pumpkin flavor when you don’t want visible chunks or strings.
Storing and freezing pumpkin puree
To retain the fresh flavor and color of homemade pumpkin puree:
– Refrigerate in an airtight container for up to one week.
– Freeze in recipes sized portions for several months.
– Freeze in ice cube trays then transfer to freezer bags for easy use.
– Place parchment directly on surface of puree before freezing to prevent oxidation.
– Avoid freezing puree containing dairy or eggs which can curdle when thawed.
Canned pumpkin puree will keep 2-3 years unopened. Once opened, transfer to an airtight container and refrigerate up to 2 weeks.
Conclusion
While pumpkin puree is simply pumpkin flesh cooked and mashed to a smooth consistency, homemade and canned versions do have some differences in texture, moisture level, and flavor. Both can be used for sweet and savory recipes calling for pumpkin.
Mashing pumpkin by hand provides a good middle ground between chunky mashed pumpkin and ultra smooth puree. But for silky, lump-free puree, a food processor or blender is key. Roasting or steaming the pumpkin thoroughly before pureeing ensures a smooth final product.
When choosing between canned and homemade, consider the texture you want and how long you need it to keep. Homemade has a fresher taste but less shelf life. Canned offers ultrasmooth puree that stores for over 2 years. Whichever you choose, pumpkin puree is a handy pantry staple for year-round baking and cooking.