Before You Begin
- 1-3/4 cups of puree = one 15-oz. can of pumpkin
- Select a cooking pumpkin (about 4-6 lbs.)—these are smaller and sweeter than jack-o'-lanterns
- Wash and dry pumpkin before beginning the following steps
With a small serrated or heavy knife, remove top of the pumpkin. Use a sawing motion to cut pumpkin into 4 quarters. Scrape out all of the seeds and stringy pulp.
Place pumpkin, flesh side down, on a 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 45-60 minutes or until a fork inserted in the skin comes out easily.
Scoop out flesh, add a few chunks at a time to a food processor and process until smooth.
Place puree in a large strainer lined with 4 pieces of cheesecloth or 1 large coffee filter. Place strainer over a large bowl; cover and refrigerate for 8 hours. Remove pumpkin from strainer and discard the liquid.
Puree is ready to use or freeze for up to one year.