Pumpkin Puree Sous Vide Recipe

* In general a 5 lb. pumpkin will yield approximately 4 cups of pumpkin puree.

* 1- 29 oz. can is equal to about 3-1/4 cups fresh, cooked, pumpkin puree.

* 16 oz. can of pumpkin is the equivalent of approximately 2 cups of pumpkin puree. 

• 5 pounds’ pie pumpkin, fresh, peeled, seeded, and cut into 1-inch pieces

• kosher salt, optional, to taste 

1. Preheat the VacMaster SV1 to 85°C/185°F

2. Cut the pumpkin into quarters, scoop out the seeds and stringy material, reserve seeds for toasted pumpkin seeds if desired, see recipe.

3.Peel the pumpkin using a small sharp knife or vegetable peeler.

4.Cut the cleaned and peeled pumpkin into 1 inch cubes

5. Place the cubed pumpkin in appropriately sized VacMaster bag(s) evenly and distribute into a single layer.

6. Add the optional salt and using a VacMaster chamber or suction machine vacuum seal the bag.

7. Gently place the bag in the water bath of the SV1 and cook for 45 minutes to 1 hour, or until the pumpkin is quite tender and can easily be crushed by your fingers

8. Carefully remove the hot pumpkin from the bag and place into bowl of a food processor fitted with the chopping blade or blender and puree until smooth.

9. Use as needed.