Ingredients
- 1 sugar or pie pumpkin
Instructions
- Select a pie pumpkin, not a jack-o-lantern variety. The local farm should be able to help you with your selection.
- Cut the pumpkin in half with a large, sharp knife.
- Scoop out the inside seeds and strings with a spoon and discard (you may roast the seeds for a delicious snack, if you like – see my blog posting for the how-tos).
- Wrap the two halves in foil and place, cut side down, on a baking sheet. Bake in an oven preheated to 375°F for 1 hour, or until fork tender.
- Remove from oven and allow to cool before handling.
- Scoop out the “meat” of the pumpkin when cooled, and purée in a large food processor or blender. If your pumpkin is particularly stringy, push through a sieve to remove the strings before baking with it. For my 7 pound (precooked) pumpkin, I got 6 cups (3.6 pounds) of purée – plenty for a few pies and leftovers! Use purée promptly, or cover and refrigerate for use up to 4 days later, or deep freeze for up to 1 year.
- (with step-by-step photos)
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.