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.
Cut the pumpkins into sixths. Put the pumpkin pieces and the water in a roasting pan and cover the pan with aluminum foil.
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.
© 1993 Emily Luchetti. All rights reserved.