Making pumpkin puree from scratch (actual fresh pumpkin) is easy, and yes, you can definitely substitute the canned pumpkin for fresh pureed pumpkin on our recipes. Substitute the same volume (1 cup fresh puree for 1 cup canned). A 15 oz. can is approximately 1 3/4 c fresh. Try to allow time to drain excess moisture from your fresh pumpkin puree. We prefer the bake method, but if you'd like to boil or steam, you can plenty of online instructions. Using the bake method from Good Housekeeping, follow these simple steps:
To Make Pumpkin Puree from Scratch Using the Bake Method:
1. Preheat your oven to 350 degrees F.
2. Cut the pumpkin in half and remove the seeds and stringy fibers. Save the seeds for toasting, if you like, and discard the innards.
4. Rub the cut surfaces with oil. Place them, cut side down, in a roasting pan and add 1 cup of water to the pan.
5. Bake in the oven until the flesh is soft (tender when pierced with a knife). This takes approximately 90 minutes.
6. When tender, remove the pumpkin halves from the oven and place on a flat surface to cool.
7. Once cool enough to handle, but not cold, scoop out the pumpkin flesh.
8. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand.
9. Pumpkin flesh holds a lot of moisture. Ideally, try to allow a little time to drain extra water: Line a sieve or fine mesh colander with paper towel or a coffee filter and set over a deep bowl. Let drain for about 2 hours and stir occasionally.
Have more puree than you need for your baking? You can freeze leftovers in a freezer bag, or even in ice cube trays for future use.