It seems like every recipe I find that calls for Pumpkin Puree list the amount as 'one 15 ounce can'. Very rarely do I find puree measured in cups. I have a zillion pumpkins that were grown to be eaten! Here's how I make puree. How many 15 ounce cans do you think are in this pumpkin?
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| 15 pound, 2 ounce Cinderella Pumpkin |
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Here it is, cut in half so you can see the size of the seed cavity
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| I scraped out the seeds and cut it into quarters |
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| Put it in a pan, flesh side down and added a little water so it would not burn. Next time I think I'll cook it skin side down. I want to bring out the sweetness by roasting instead of steaming. |
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| Cook it at 350 or 400 degrees until done. |
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Scrape the pumpkin out of the shell, put it in a food processor and process, process, process.
I had to do this in batches. |
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| Put the puree in a cheesecloth lined strainer to drain the liquid out of the puree. You want a dense mush instead of a watered down mush. |
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See the liquid coming out? Lots of liquid.
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| Finally, hang the cheesecloth to get the last bit of the liquid out. It's quite amazing to see the amount that is still in there at this point. |
Okay - so, how much do you think this ball of pumpkin puree weighs? Remember, it was originally a 15 lb, 2 oz beauty. Leave your guesses in the comments section. In the next post, I'll tell you the answer!
1 comment:
Hmmm. This is almost like a google interview question. Based on the coffee cups, I'm guessing it is not as heavy or as much as it seems in the photo. Maybe 4 lbs so 8 cups?? Thanks for this. My aunt always made her pies with home made pumpkin puree, but I was never quite sure how to do it. Boil it, bake it, roast it, braise it? Braising might have an interesting result. Maybe with a little rum? You are like an eco-genius.
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