Shutterstock / Gamzova Olga
Every fall there’s a gorgeous display of fresh pumpkins at the grocery store. Sure, some are for carving into jack-o’-lanterns (Psst! Learn how to carve a pumpkin here), but others are for cooking and baking. If you’ve never used fresh pumpkin before, the process can look a little intimidating. But don’t sweat—we’ll show you exactly how to transform your giant gourd into a silky-smooth puree that tastes (and looks!) better than the canned kind.
Shutterstock / Kris Schmidt
Before You Begin: Pick a Pumpkin
When making pumpkin puree, you need to start by picking the right pumpkin. Cooking pumpkins work best—they weigh about 4-6 pounds and are a lot smaller and sweeter than carving pumpkins. You can usually find this variety in the produce section of your grocery store.