Pumpkin Basics
DIY PUMPKIN PUREE Follow these steps for an easy oven-method pumpkin puree. Then substitute it in recipes that call for canned pumpkin. PUMPKIN PUREE PREP 20 minutes BAKE 1 hour at 375°F STAND 1 hour 4 2½-lb. pie pumpkins 1. Preheat oven to 375°F. Using a large sturdy knife, halve pie pumpkins lengthwise. Use a spoon to scrape out seeds and stringy pulp; discard. Cut each half in half. Arrange pieces, rind sides up, on a foil-lined baking pan. 2. Bake, covered, 1 to 1½ hours or until tender; cool. When cool enough to handle, scoop pulp from rind. Place pulp in a food processor or blender. Process until smooth. 3. Spoon puree into a fine-mesh sieve. Let drain 1 hour. Lightly press puree to remove any additional liquid; discard liquid. 4. To freeze, transfer 1¾ cups puree to each…