Key Takeaways:
- Choose the Right Pumpkin
Use Sugar Pie or Cinderella pumpkins for their dense flesh and sweet flavor, ideal for puree. Avoid decorative pumpkins due to their high water content. - Roasting Enhances Flavor and Reduces Water
Roasting pumpkins at 400°F for about an hour removes excess water, concentrating the flavor and simplifying the puree process. - Efficient Puree Concentration
Use a nut milk bag or cheesecloth to squeeze out water, achieving the perfect consistency for solid pack pumpkin. - Homemade vs. Store-Bought
Homemade solid pack pumpkin from fresh pumpkins has a richer flavor compared to store-bought options, which often use heirloom squash instead of actual pumpkin. - Simple Preparation Process
Cut, roast, puree, and squeeze—this streamlined process delivers superior results without complicated steps. - Versatile Culinary Uses
Solid pack pumpkin puree enhances both sweet and savory recipes, from Pumpkin Babka to Pumpkin Ravioli with Sage Brown Butter Sauce.
Making solid pack pumpkin from fresh pumpkins is easier than you think, and I’m here to guide you through it. Whether you’re a seasoned chef or a novice in the kitchen, this handy guide will have you whipping up the perfect pumpkin puree in no time. So let’s dive in and discover the process of turning fresh pumpkins into a delicious and nutritious ingredient that can elevate your culinary creations.
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Choosing the Right Pumpkin
When it comes to making homemade solid pack pumpkin, choosing the right pumpkin is crucial. The first thing to consider is the variety of pumpkin. While there are many different types of pumpkins available, not all are suitable for making solid pack pumpkin. Look for varieties that are known for their dense flesh, such as Sugar Pie or Cinderella pumpkins. These varieties have a sweet and creamy texture that is perfect for making puree. Additionally, make sure to choose a pumpkin that is ripe and firm. Avoid any pumpkins that have soft spots or mold, as these are signs of decay. By selecting the right variety and ensuring the pumpkin is in good condition, you can ensure a successful batch of homemade solid pack pumpkin
Why do I go to all of the Effort to Make Solid Pack Pumpkin Puree?
I adore all things baked with pumpkin puree and pumpkin spice puree. Farmer Fred and I grow about 50 sugar pumpkins in our garden and a dozen or so Giant Pumpkins. We use most of the pumpkins for fall decorations, however, I also don’t like the solid pack pumpkin that the stores sell. I think solid pack pumpkin puree from my organic homegrown pumpkins can’t be beat. I have a process that I use to concentrate the puree by removing the extra water and the result is an intensely flavored pumpkin puree. This pumpkin puree packs a serious pumpkin flavor punch. You could just purchase a can of Libby’s solid pack pumpkin but you won’t actually be purchasing pumpkin as Libby’s solid pack pumpkin is a heirloom winter squash and not a pumpkin, in spite of it’s name of a Dickinson Pumpkin. It doesn’t even look like a pumpkin in my opinion.
Some of my favorite recipes and ideas for how you can showcase your pumpkin puree culinary skills. Pumpkin Puff Pastry Twist – light and airy puff pastry with a pumpkin spice filling. For a quick and easy pumpkin recipe, these Pumpkin Spice Dream Bars are to die for. If you aren’t into baking, try my Pumpkin Ravioli with a Creamy Sage Browned Butter Sauce.
Why do I Roast the Pumpkins Instead of Boiling Them?
Roasting pumpkins dries out some of the excess water in them. Boiling the pumpkins adds extra water that you will just have to take our later in the process. You will be removing about half the water in a pumpkin before it is ready for your baked goods. Roasting the pumpkin gives you a head start on the process.
What Kind of Pumpkin is Good for Making Solid Pack Pumpkin Puree?
When it comes to making solid pack puree, not all varieties of pumpkin are created equal. The best varieties for this purpose are those that have a dense and firm flesh, as they will yield a smooth and creamy puree. One popular choice is the Sugar Pie pumpkin, which is known for its sweet and flavorful flesh. Another excellent option is the Cinderella pumpkin, which has a deep orange color and a rich taste. Both of these varieties are widely available and can be easily found in most grocery stores during the fall season. So if you’re looking to make a delicious solid pack puree, be sure to choose one of these varieties for the best results.
How to Prepare the Pumpkin for Roasting.
Wash the pumpkin and cut it in half. Scoop out the seeds and then cut each half into 6 or 8 pieces. I cover my sheet pan with some aluminum foil that I spray with a little non-stick cooking spray. Otherwise, the juice from the pumpkins will glue the pumpkin slices to the sheet pan and make a mess on the sheet pan.
Roast the Pumpkin:
Roast the pumpkin slices at 400 degrees for about 1 hour or until the flesh is very soft when pierced with a fork.
Once the pumpkin is roasted, let it cool and then scoop it out of the skin. It also works to peel the skin off of the pumpkin’s flesh. If the flesh is browned or charred a bit, remove those areas as well before mashing or pureeing the pumpkin.
9 pounds of pumpkin will yield 6 lbs of Pumpkin puree or about 6 cups before the extra water is removed. Once you remove the extra water you will be left with about 3 lbs of solid pack pumpkin puree. The equivalent to 3 cans of Libby’s solid pack pumpkin. This tells you that pumpkins are mostly water. A decorative pumpkin’s water content can be as high as 94%. The sugar pumpkins are a denser pumpkin and their water content is still about 90%.
Make the Pumpkin Puree
Mash the pumpkin with a potato masher or put it in a powerful blender like a blendtech blender or Breville food processor and blend until smooth. The pumpkin isn’t ready to use in recipes yet. You want to remove some of the moisture from the puree. You want to remove about half of the water in the pumpkin using a nut milk bag or cheesecloth. Note this pumpkin isn’t the same as the purchased canned pumpkin pie mix. This canned pumpkin pie mix has spices and sugar added to it.
Concentrate the Puree to Make it Solid Pack pumpkin.
Put about 2 cups of the pumpkin puree in a nut milk bag. Twist and squeeze the bag to wring out about 1 cup of water from the puree. Repeat with the rest of the puree until all of the puree has been concentrated. No cooking the puree down which means no worries about the puree burning and ruining all of your efforts.
SIS -Tip Simple is Smart Steps for Making Solid Pack Pumpkin.
- Cut the pumpkin in half and scoop out the seeds.
- Cut the halves into 4 or 6 pieces and roast at 400 degrees F for 40 minutes or until the flesh is very soft.
- Scoop our the flesh and puree in a high speed blender or food processor
- Add the puree to a nut milk bag and squeeze out enough water until you have a thick puree. 2 cups of puree can be concentrated to yield 1/2 – 3/4 of a cup of solid pack pumpkin.
- Use in your recipe. I can of solid pack pumpkin is 15 ounces of solid pack puree.
I removed even more of the water to create a dry concentrate that I could spread on the dough.
FAQ:
Q: What is the best pumpkin variety for solid pack pumpkin?
A: Sugar Pie and Cinderella pumpkins are ideal due to their dense and flavorful flesh, which yields smooth and creamy puree.
Q: Why should I roast pumpkins instead of boiling them?
A: Roasting reduces water content and enhances flavor, making the puree richer and easier to concentrate.
Q: How do I remove water from the puree?
A: Use a nut milk bag or cheesecloth to wring out the water. This step ensures a thick, concentrated solid pack pumpkin.
Q: Can I use decorative pumpkins for puree?
A: No, decorative pumpkins have a higher water content and lack the dense, sweet flesh necessary for high-quality puree.
Q: Is homemade solid pack pumpkin better than store-bought?
A: Yes, homemade puree has a fresher, richer flavor, while many store-bought options use winter squash instead of pumpkin.
Q: What recipes can I make with solid pack pumpkin?
A: You can make sweet treats like Pumpkin Babka and Cinnamon Rolls or savory dishes like Pumpkin Ravioli with Creamy Sage Brown Butter Sauce.
How to Make Solid Pack Pumpkin From a Fresh Pumpkin
Ingredients
- 4 sugar pumpkin (approx 2 lbs) each 900g
Instructions
- Cut the pumpkins in half and scoop out the seeds
- Cut each half into 4 or 6 pieces depending on the size of the pumpkin.
- Place the pumpkin slices on a baking sheet and roast in a 400°F oven for 30 - 45 minutes or until the pumpkin pulls away from the skin and is soft enough to easily pierce with a fork.
- Remove from the oven and once the pumpkin is cool enough remove the skin and any darkened or browned outside areas of the pumpkin and discard.
- Puree in a blender or mash the roasted pumpkin.
- If the puree is too watery to be used in a recipe that calls for solid pack pumpkin. You need to remove the excess water by putting it in a nut milk bag and squeezing out the extra moisture. Reduce the amount of pumpkin to yield 2 cups or 16 ounces of solid pack pumpkin by squeezing out the extra moisture.
- When I use the pumpkin puree in baked goods, scones, cinnamon rolls, babka, I will use 2 cups of thin, watery, puree to yield 1/2 cup of solid pack pumpkin puree that I use in my recipe. This gives the recipe a delicious pumpkin flavor. Much more than your commercial Libby's solid pack pumpkin. BTW Libby's uses a Dickinson Pumpkin which isn't really a pumpkin but a heirloom winter squash for their solid pack pumpkin. Go Figure.
