Fresh Pumpkin Puree

Making fresh pumpkin puree is easy!  Make it ahead and then freeze to have on hand for pumpkin side dishes and desserts, or your favorite pumpkin pie recipe.  You can use pumpkin puree in any recipe that calls for canned pumpkin puree.
3 lbs. fresh pie pumpkins (this will yield about 3 cups of cooked pumpkin)
To Bake:
1. Preheat your oven to 350 degrees F.
2. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop.
3. Rub the cut surfaces with oil. Place them, cut side down, in a roasting pan or on a cookie sheet, adding a bit of water to the pan.
4. Bake, uncovered, for approx. 60-90 minutes, or until the flesh is fork-tender. Cool pumpkin.
5. When pumpkin is cool enough to handle, scoop out the pumpkin flesh; place flesh into the bowl of a food processor and puree until smooth.  (Can use a food mill or stick blender, if preferred.)
To Simmer:
1. Bring a large pot of lightly salted water to a boil.
2. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop.
3. Peel the pumpkin halves, then cut into smaller pieces that will fit nicely into the pot of boiling water.
4. Simmer pumpkin for about 25 minutes or until the flesh is fork-tender.
Strain Pumpkin:
Pumpkin flesh holds a lot of moisture. Line a fine mesh colander with paper towels or coffee filters and place over a deep bowl. Let drain for 2-3 hours. Freeze pumpkin as directed below.
Freeze Pumpkin:
Once the puree has cooled entirely, place in freezer bags, pressing out all the air as you press pumpkin flat in each bag. Label and date each bag, then freeze bags stacked on top of each other to save space.
Now You’re Cookin’,
Chef Alli