Make the perfect pumpkin puree Pumpkin everything

Nothing tastes like winter more than pumpkin, and the options for yummy pumpkin recipes are limitless. Now, even in Switzerland, you can make them right at home.

This time of year, I want everything pumpkin: pumpkin bread, pumpkin ravioli, pumpkin waffles, pumpkin cake, and last, but certainly not least, pumpkin pie. If only I could easily get canned pumpkin puree to make all these delicious treats. In November, you can sometimes find canned pumpkin puree at Globus, Jelmoli, some Coops and the expat online food shops for about CHF 4.- per can. But usually, I'm stuck making my own.

I know you don't want to make your own pumpkin puree. Right now you're wishing you were back in the land of plenty where you can get everything you want, right when you want it. Me too. But expats sometimes have to make a little extra effort to have what we want.

So here's how to make your own pumpkin puree. It takes a little time, but it's not hard and it's very satisfying. For the cost of one can, you can instead buy a whole butternut squash and make your own puree. One big butternut squash will yield about 2 cans worth of puree (32oz / 907g) and it's healthier and much tastier. Good luck!


How to make fresh pumpkin puree:

1. Buy a pumpkin, like Butternut or Muscat de Provence. If you can't find any at the regular grocery, try a farmer's market.

2. Preheat your oven to 200°C (400F). Cut the pumpkin up into big pieces, rub with a little oil and place on a baking sheet. Roast for 45 minutes or so, until very tender. Cool and peel off skin.

3. Process pumpkin in a food processor until smooth. (This cuts up all the long fibers in the pumpkin so you have smooth puree. If you don't have a food processor, you can simply mash the pumpkin with a fork.)

4. Place puree in colander over a bowl and set in fridge overnight to drain. Depending on the pumpkin type and size, you'll get between 1/2 to 1 cup liquid. Discard liquid (or reduce over medium heat into a syrup and stir back into the puree). (Why must you drain the liquid? Fresh pumpkin has much more liquid than canned puree. The extra liquid mostly affects recipes like pumpkin pie, making for a very soggy pie.)

5. Portion puree into freezer bags.


For recipe conversions, a 15oz / 425g can of pumpkin contains about 1.75 cup puree. A 29oz / 822g can contains 3.5 cups puree. I usually put 2 cups puree in each freezer bag.

What I make with it: Pumpkin Pie, Pumpkin Bread, Pumpkin CookiesPumpkin Butter, Pumpkin Pancakes, Pumpkin Waffles, Pumpkin Cake...


Hello Switzerland pinned some favorite pumpkin recipes to the board Pumpkin Everything. What are your favorite recipes? 


This article first appeared on Mothering Matters.

Pictures: © Tanya Deans, / Andrea Badrutt, Pinterest

Author: Tanya Deans

I moved from San Francisco to Zürich, Switzerland in 2005 with my husband and then toddler son. Like any transition, it was tough at first, but the beautiful Swiss landscape made it much easier to love where I lived. It took us awhile to figure out how to enjoy hiking and traveling with kids, but now it's our favorite thing to do. I want my kids to love being outside and enjoy simple pleasures like picking wildflowers and throwing rocks in a river. So far it's working.

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