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How To ROAST A PUMPKIN for 100% Pure Pumpkin Puree
#pumpkin #pumpkinpuree #catherinesplates
https://catherinesplates.com/roasting-a-pumpkin-for-100-puree/
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Welcome back everyone. Today I am going
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to show you how to roast a pumpkin. This
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is the perfect way to make your pumpkin
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pies for the holidays. Roasting will
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enhance the flavors of the pumpkin
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versus if you're boiling the pumpkin.
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All right, you guys. We're going to
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start. I've got this mediumsized white
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pumpkin. Now, I've never made a white
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pumpkin pie before, but we're going to
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do that on the next video. Now, the
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smaller the pumpkin that you use,
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anything like that, you're going to need
0:35
a lot of those, they're sweeter. And
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then the sweetness lessens as you get to
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the medium and the bigger size pumpkins.
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I feel like this is the perfect size
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pumpkin right here.
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So, we're going to get started with him.
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Now, what you want to do is give them a
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good wash. We need to get all the debris
0:55
off of the pumpkin because they come
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from a pumpkin patch and there's dirt
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and all other kinds of stuff that could
1:01
get on it. So, like any of this right
1:03
here, we're going to just scrub off with
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a vegetable brush.
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Got my vegetable scrubber here and I'm
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just going to scrub around the pumpkin.
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Now, we're not going to eat the skin of
1:15
the pumpkin. So, why are we going to
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clean it? Well, we are because we're
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going to put a knife through it and we
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don't want to drag any dirt from the
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pumpkin through the pumpkin and into the
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meat of the pumpkin. Take off any tags.
1:28
This is a white pumpkin,
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so this tag still on. And we'll get that
1:33
off.
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All right, we're just dry them off so
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it's easy to handle.
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Now, you're going to want a big sharp
1:46
knife.
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That'll do right there. Now, when I was
1:52
growing up, my mom made a lot of pureed
1:54
pumpkins from roasting her pumpkins. And
1:56
she always said that she would cut hers
1:59
like this with a stem on one side and
2:02
then the base on that side there. Now,
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if you do that, it's, you know, it's
2:07
going to roll around and you need to be
2:08
very careful when you do that. Or you
2:10
can even just cut the stem part out and
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then cut your pumpkin in half. or you
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can just cut your pumpkin in half or cut
2:18
it into wedges, whatever you want. So,
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however you want to cut your pumpkin,
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just go slow and be careful. Now, I'm
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going to drive my large sharp knife
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right in the center here. So, I'm just
2:31
going to poke it and then just drive it
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through carefully. Get it started. I
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kind of want equal
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distance between the top and the bottom
2:40
of the pumpkin. All right, so we got it
2:42
in like that. Now, what I'm going to do
2:44
is turn it on its side.
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Put your hand on it and hold it. And
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then we're going to drive it through.
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Now, my cutting skills,
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it's got the going this way. Keep an eye
2:58
on it and drive it down more that way if
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you need to.
3:03
I'll turn it around. And I went back to
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the other side because we want our
3:06
cutting right here to meet
3:10
the other side where we have it cut. So
3:12
you want to kind of get to that right
3:14
there. All right.
3:20
That smells good. Look at that right
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there. Now, what you want to do is we
3:25
want to scrape
3:27
all of the pulpy stuff with the seeds in
3:30
it and get that off of the meaty part of
3:33
the pumpkin. So, we're going to move
3:35
this part over off to the side. Bring
3:37
this over here. You want to get a
3:41
spoon and a bowl and we'll just put
3:44
everything into here. So, a kn a spoon
3:48
will really help with that. You're going
3:50
to scrape against the meat of the
3:52
pumpkin and get as much of that pulpy
3:57
stuff off. It's almost like hair. Can
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y'all see that?
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Now, don't throw that away because I'm
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going to show you what to do with it.
4:08
Once we're done with getting it all off
4:09
of here, I want as much off of here as
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possible. So that way once we roast it,
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we're not trying to get it all off of
4:15
there because that'll be really hard.
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All right, now I'm on the other side of
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the pumpkin. We'll get this all scraped
4:22
out.
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All right, we're going to set this off
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to the side for just a minute. We're
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going to hang on to this because I'm
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going to show you what to do with the
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seeds. All right, we're going to be
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using a large sheet pan and I'm going to
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line it with some parchment paper.
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That's just in case as it's roasting
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it may stick and we want all that good
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stuff. So, I'm going to roast the
4:44
pumpkin just as it is. Cut in half with
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all of the seeds and the pulpy stuff out
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of it. And I'm going to roast it upside
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down.
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I'm going to scoot them all the way over
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there.
5:00
And then we'll put the lid upside down
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on there also. Now, you can also cut
5:05
this in wedges if you want to do that
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and just stack them on top of each
5:09
other. I'm going to do it just like
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this. My mom did it like this and it was
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totally fine. It's the same thickness
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inside of there, so as it would be if it
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was wedged. So, it'll be fine. I'm going
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to roast this in a 375°
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oven for about 1 hour. And what we're
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going to do is take a fork and we're
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just going to test the flesh of the
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pumpkin and make sure it's nice and
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soft. And then we'll also just kind of
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lift one up, poke the inside of it where
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the the meaty part is and make sure it's
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nice and tender. Now, I really want to
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get a roasting color on the skin here
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because that'll give a nice flavor to
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the meat of the pumpkin where we're
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going to make the puree.
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Okay, so it took about 1 hour in the
5:55
oven and I pulled it out and I've let it
5:58
rest for about 15 or 20 minutes. That
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way it can cool down a little bit so we
6:03
can easily manage the pumpkin here. So,
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as you can see, the skin is very pulled
6:09
away from the pumpkin. Look at that.
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Yeah. So, I'm just going to put this
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into a bowl.
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I mean, it is very tender in there. Yes.
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See that? Yeah. That's what we're
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looking for right there. Leave it in as
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long as it takes to get to that. So, I'm
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going to pull all the skin off
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and then we're going to start blending
6:30
it into our processor there. But you can
6:34
tell where it kind of got caramelized
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right down there. That's going to be a
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great flavor. The longer you leave it in
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there, that's what will happen.
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We're going to pick this up for a
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second. Oh yeah. Let me show you the
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inside of that.
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Still a little hot.
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Oh yeah. Look at that right there.
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That's what I wanted to show y'all. All
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right. So, I'm going to take the skin
6:57
off and then I'm going to put it into
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the blender there. And then we're going
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to blend it up so we can have a nice
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puree. All right. So, that's half the
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pumpkin peel right there. And then I
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have about half of that in the blender
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here for food processor. You can use a
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blender also. And then I have some more
7:12
here. So, we're going to go ahead and
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puree this. Puree that. Take the skin
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off of this one here. and then we'll uh
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see what we got. Oh, look at that, you
7:21
guys. Woo! Yummy.
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There we go.
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All right, let's puree it.
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All right, now I measured this all out
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and that pumpkin gave us six cups
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of pumpkin puree.
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So there you go you guys.
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I am looking forward to making my white
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pumpkin pie.
7:55
Now you can let this sit on the
7:57
countertop and cool down completely
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and then little bits of you can pull
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those out if you need to.
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And then um
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there may come water on the edges here
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and you can just drain that out if you
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want to do that. Now, if you totally
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want to get the water out of here, you
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can place this on a tea towel and strain
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it out and get excess water out of there
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if you want to. But I'm telling y'all,
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that's flavor
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right there. That's six cups right
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there. So, what you can do is cool this
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down completely, put it into some
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freezer bags, and you can and you can
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measure it out, put it into the freezer
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bags, and put on there how much it is,
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what date you put it in there. This can
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take last up to six months in your
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freezer. Some people have said that
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they've left it in there up to a year.
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So, and this would be great for pumpkin
8:47
muffins, pumpkin bread, pumpkin pie, you
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know, through the whole season.
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Smoothies.
8:53
Smoothies. Even into the new year, you
8:56
can make things and be healthy. Look at
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that right there. Now, we did take all
9:01
the seeds out. These seeds come off
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really easy off of the pulp of the
9:05
pumpkin. So, and then I just gave them a
9:07
good rinse. You can place these on a tea
9:11
towel, kind of dry them off a little
9:12
bit, and then place them on a sheet pan.
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And you can low and slow these in your
9:17
oven until they get nice and kind of
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crispy on the edges. You can season
9:21
these up any way you want to. So, there
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you go. Right there. All right, you
9:26
guys. There is my white pumpkin. How to
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roast it. I hope y'all enjoyed the
9:33
recipe. Stay tuned for my white pumpkin
9:36
pie for the holidays.
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