Pumpkin Purée

Making your own pumpkin purée is very simple, and the results are much superior to canned pumpkin. Use small sugar pumpkins, which have the sweetest, most flavorful flesh.

Ingredients

  • pounds sugar pumpkins
  • ¼ cup water

Method

Preheat the oven to 325 degrees.

Cut the pumpkins into sixths. Put the pumpkin pieces and the water in a roasting pan and cover the pan with aluminum foil.

Bake the pumpkin for about 1 hour and 10 minutes. The pumpkin should be soft.

Discard the seeds of the pumpkin and scoop the flesh out from the skin. Purée the flesh through a food mill or in a food processor.

Use as directed. Extra pumpkin purée can be frozen.

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