Lots of fall recipes call for pumpkin puree, and while canned pumpkin is convenient, why not try making your own from scratch this year?Begin with cutting a clean pumpkin in half and removing the seeds and pulp.
Baked: Brush the ‘meat’ surfaces with oil, then place facedown in a baking dish filled with 1-2 inches of water. Bake at 350 for about 90 minutes.
Boiled: Cut the pumpkin meat into cubes and boil in lighted salted water for about 25 minutes.
Steamed: Cut the pumpkin meat into cubes and cook in a steamer or a colander placed over a pot of boiling water for about 50 minutes.
After cooking, let the pumpkin cool until it can be handled, and puree it in a food processor or mill. Pumpkin meat contains a lot of water, so strain the puree before use or storage. Line a sieve or mesh strainer with coffee filters or paper towels and place over a bowl. Fill the sieve with pumpkin and let it drain for about 2 hours, stirring occasionally. Pumpkin puree can be frozen in freezer-safe containers or ice-cube trays.
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