Homemade Pumpkin Puree

Many pumpkin recipes call for canned pumpkin, which is great. But this time of year many gardeners still have pie pumpkins left over from a the fall harvest and want to use them! Here's how:

How much puree you can expect from a pie pumpkin after cooking?

2 1/2- lb.pie pumpkin =1-3/4 cups puree
3 1/2-lb.pie pumpkin =2-1/2 cups puree        

Making Fresh Pumpkin Puree
Prep: 50 minutes   Roast: 1 hour   Stand: 1 hour   Oven: 375°

1. Preheat oven to 375°F. Scrub pumpkins thoroughly. Cut pumpkins in half, discarding stems. Remove seeds and fibrous strings (save seeds for roasting, if desired). Arrange pumpkin pieces in a single layer, skin side up, in a shallow  baking pan .

2. Roast, covered, for about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place, in batches if necessary, in a blender container or food processor bowl. Cover and blend or process until smooth (or for a chunkier puree, blend or process until slightly chunky).

3. Puree can be refrigerated in a tightly sealed container up to one week or stored in the freezer up to 6 months.