You can use homemade pumpkin puree for many of your favorite fall recipes, including this Pumpkin Pie Ice Cream.
Yields approximately 1 cup of puree per pound of pumpkin
You may use any variety of pumpkin or squash. Sugar pie pumpkins will yield the creamiest, sweetest flavor.
1 pumpkin, 3-4 pounds (this size is the sweetest)
To prepare pumpkin in the oven: Rinse the pumpkin under warm water, removing any dirt or debris, then cut the pumpkin in half. If you are working with a larger pumpkin or would like the pumpkin to cook faster, you may cut it into a few smaller pieces.
Scoop the seeds out with a spoon and set aside. Don’t discard the seeds, as you can make a lovely, nourishing snack by roasting them with sea salt or savory spices.
Lay the pumpkin face down in a large baking dish and cover the bottom of the dish with ¼-inch of water.
Bake at 350° for 45-60 minutes (depending on size) or until tender.
Remove from the oven, let cool enough to handle, and scoop out the insides, discarding the skin.
To prepare pumpkin in the slow cooker: Wash your pumpkin very well, then poke it with a fork all over.
Place ½″-1″ of water in the bottom of a slow cooker that’s large enough to hold your pumpkin and place the pumpkin in the slow cooker.
(If your pumpkin is too large, you may cut it into 2-3 pieces to make it fit.)
Cook on low for 7-9 hours until tender and a fork easily pierces the flesh.
Remove from the slow cooker, let cool enough to handle, and scoop out the insides, discarding the skin.
To make pumpkin puree: Prepare pumpkin in either the oven or slow cooker as described above.
When cool, place the pumpkin into the FourSide or WildSide+ jar, secure lid, and blend on high until smooth and no lumps appear in the puree, approximately 60 seconds. Add 2-3 tablespoons of water if necessary to avoid cavitation.
Pour the puree into ice cube trays and freeze until solid. (In order to make the pumpkin pie ice cream, we will use 2 cups of pumpkin puree, so make note of how many frozen pumpkin cubes equals two cups.)
The pumpkin puree can be stored in a deep freeze for up to six months or in refrigerator/freezer unit for up to three months.
Check out our Definitive Guide to Pumpkin Recipes for hundreds of delicious ways to use pumpkin!