Pumpkin Puree

Fresh homemade pumpkin puree is a piece of cake (or pie)! Here's how to do it.

Preheat the oven to 325 degrees Fahrenheit. Line baking sheet(s) with foil (this is optional, but helps make clean-up easier).
Wash the pumpkin to remove any residual mud or debris. Cut off the top of the pumpkin, then slice it in half. Use a sturdy spoon to scoop out the seeds. It's okay if there are a few strings left. Lay the pumpkin halves cut-side down and cover tightly with more foil.
Bake for about 1 hour, or until a fork easily pierces the pumpkin. Let cool for about 30 minutes, or until it can be easily handled.
Peel the skin off. Depending on the pumpkin, sometimes it peels right off, and sometimes you need to scrape the flesh off with a spoon. Place the hunks of pumpkin flesh into a food processor or blender.
Pulse or blend the cooked pumpkin until it's a smooth consistency. You may need to add a little water - a teaspoon at a time - to get it moving, if your pumpkin was particularly dry.
Use in pumpkin recipes just like you would canned pumpkin. Keeps refrigerated in an airtight container for 3-4 days; keeps in the freezer for several months.