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Homemade Pumpkin Puree
“Make your pumpkin pie, pumpkin bread, pumpkin cookies and all your other favorite recipes that call for pumpkin puree extra special by starting with this homemade fresh pumpkin puree. It's easier than you think. Plus you can do a big batch and freeze some for later use—it keeps well in the refrigerator or freezer. For a thicker puree, place the pumpkin mash in a fine-mesh strainer lined with cheesecloth and set aside for 30 minutes to drain off any excess liquid.”
1 medium pie pumpkin (about 5 pounds)
1Preheat oven to 400F. Line a baking sheet with parchment paper.
2Cut pumpkin in half through the stem end using a sharp chef's knife. Remove seeds and any tough fibers. (Reserve seeds for another use.) Place the halves cut-side down on the prepared pan.
3Bake the pumpkin until a fork inserts easily into the thickest part, about 45 minutes. Let cool to room temperature, about 1 hour.
4Scoop the pumpkin flesh into a food processor and, working in batches as needed, puree until smooth.
To make ahead: Refrigerate for up to 1 week or freeze for up to 3 months.