How to Make Pumpkin Puree

Fresh pumpkin puree is always best to use as a base for pumpkin pie. The following recipe is easier than most because you don't need to undertake the painfully boring and irritating task of peeling the pumpkin. A 4-lb. pumpkin will yield about 4 c. puree.

Difficulty:

Easy

Instructions

Things You'll Need

• 1 4-lb. pumpkin
• 1 c. water
• Groceries
• Chef's Knives
• Food Processors
• Roasting Pans

1. Preheat the oven to 350 degrees F.

2. 

   Split the pumpkin in half and seed it.

3. 

   Remove the stringy fibers by scraping the insides with a metal spoon.

4. 

   Place the two halves cut side down in a roasting pan along with 1 c. water.

5. Bake the pumpkin until meltingly tender, about 90 minutes.

6. 

   Scoop the flesh out of each pumpkin half.

7. Puree in a food processor fitted with a metal chopping blade.

8. 

   Use as needed.

Tips & Warnings

• Use Sugar Pie or another kind of "pie pumpkin," not jack-o'-lantern pumpkins. (Jack-o'-lantern pumpkins are tough and stringy.) Ask your grocer if the pumpkin type isn't displayed.