To make your own pumpkin puree, choose a small and flavorful "pie" pumpkin. A medium-sized (about 4 pounds) pumpkin will yield about 1 ½ to 2 cups of cooked puree. Use this puree in any recipe calling for canned pumpkin. Pumpkin puree is delicious in pies, soups, muffins and sauces.
Directions
Preheat oven to 375°F.
Grease a rimmed baking sheet.
Cut pumpkin in half vertically and scoop out pulp and seeds.
Place the two halves on the prepared baking sheet, cut-side down, and cover loosely with foil.
Bake 1 ½ hours, or until tender.
Remove from oven and allow to cool until easy to handle.
With a spoon, scoop out flesh and puree in a food processor or mash with a potato masher.
Refrigerate up to 5 days, or freeze up to 6 months.
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