How to Make Pumpkin Puree

I never thought about making pumpkin puree myself until I came across a pumpkin soup recipe that recommended using homemade puree. "It's so readily available in cans and so convenient. People really make their own puree?" I thought to myself. I was pleasantly surprised by how easy it is to make your own. I still keep canned pumpkin around because nothing beats the convenience, but it's still fun to use your own puree in recipes. Plant pumpkins in the spring, and you can serve them up at Thanksgiving.

Choosing the Right Variety

The best pumpkins for puree-making are small (but not the tiny Jack Be Little type) and have thin skins. At the grocery store in the autumn, you can find them labeled as "sugar pumpkins" or "pie pumpkins". When shopping for seeds, you'll know they are good for puree if the description mentions they are good for eating. Avoid carving or Jack-o'-lantern types because the flesh is stringy and watery and doesn't taste sweet.

Good varieties to use:

• New England Pie/Sugar Pie
• Winter Luxury
• Baby Pam

What You'll Need

• A pumpkin

• Baking sheet

• Parchment paper or cooking spray

• Blender, food processor, immersion blender, or potato masher

How to:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Wash the outside of the pumpkin.

3. Cut the pumpkin in half. Using a spoon, scoop out the seeds. Save the seeds to roast later, compost them, or dry a few to save to plant the next season.

4. Line a baking sheet with parchment paper or give it a light mist of cooking spray.

5. Place the two halves on the baking sheet, either facing up or down. I prefer to put them down; it seems to steam them and cook faster that way.

6. Put them in the oven and bake for 45-60 minutes. Check them at the 45-minute mark by poking them with a fork. If they are soft, they are done.

7. Let them cool. Use a spoon to scoop the insides away from the skin. A blender is my favorite way to puree. You can also use a food processor or an immersion blender. You could also use an old-fashioned potato masher, but it won't be a smooth puree. Whatever way you choose, you can add a little water if needed, but add it slowly; you don't want a watery puree. Puree until smooth.

8. Put the puree in a container to be stored in the refrigerator (for up to one week) or use right away in a recipe. You can portion out the puree into little plastic freezer bags for later use. You can store it this way for months, but use it before it becomes freezer-burnt. Something to keep in mind is that the amount of puree you get will vary by the size of the pumpkin, of course.

And there you have it! Making your own homemade pumpkin puree is as easy as pie!