For recipes that call for puree, skip the canned stuff and prepare your own with pumpkin picked fresh from the patch. If you didn’t include pumpkin in your garden this year, pay a visit to your local farmers’ market or check your area for a “U-pick” farm.
Once you have your pumpkin, start by rinsing the exterior in cool water. Cut the pumpkin in half with a serrated knife. Discard the stem and stringy insides clinging to the meat. An ice cream scoop is perfect for scraping out the inside — save the seeds to roast for a tasty snack.
Boil the rind gently in water until it’s soft, or bake it in the oven with the cut side facedown for 45 to 50 minutes at 325 degrees. Then peel off the skin, and mash the flesh with a potato masher or put it in a food processor. The amount of puree will vary, based on the size of your pumpkin.
Get more of P. Allen’s pumpkin recipes here.