I learned the hard way that making your own pumpkin puree is actually quite easy. Rather than using the large pumpkins they sell for jack-o-lanterns (which is what I did), look for sugar pumpkins; they are smaller and the flesh is sweeter. There are two methods to cooking a pumpkin; boiling takes less time but results in a waterier puree, cooking is longer but the puree is denser. Both methods should be strained to remove excess water, especially if you are using the puree for baking.
Assume pounds is about half of what you’ll have in cups, i.e., if you buy a four-pound pumpkin, you’ll get two cups of puree.
One medium sugar pumpkin
Water
Roasting Method:
Preheat oven to 350° F. Cut pumpkin in half and remove seeds and stringy insides. Rub cut side of pumpkin with melted butter, if desired. Place pumpkin, cut side down, in a large roasting pan. Bake until the flesh is soft, about ninety minutes. After it has cooled, scoop the flesh from the skin and blend in a food processor or with a fork.
Boiling Method:
Cut pumpkin in half and remove seeds and stringy inside. Cut pumpkin into chunks about the size of your hand. Put in a large saucepan and cover with water. Bring to a boil. Continue cooking until flesh is tender, about twenty minutes. Remove from heat and strain in a colander. When flesh has cooled, scrape it from the skin and mash it into a paste with a food processor or a fork.
To remove excess water, line a strainer with cheesecloth or a coffee filter, put the puree inside the strainer in a bowl, and leave in the refrigerator overnight. Alternatively, the puree can be cooked in a saucepan over medium heat until it reaches desired consistency.
Excess puree can be stored in ziplock bags in the freezer for up to six months.
