Hello all,

Long time no post. Here is a great way to get fresh pumpkin puree.


How to make pumpkin purée from fresh pumpkins:
1. Choose pumpkins that are free of blemishes and heavy for their size. Store at room temperature for up to a month or refrigerated for up to three months.

2. Slice off the stem end of the pumpkin 2 inches from the top; scrape out seeds and membranes, reserving seeds for toasting if desired.

3. Lightly brush the inside of the pumpkin with oil or butter. Cook on baking sheet at 375ºF (190ºC) until flesh is easily pierced with a knife, about 1-1/2 hours. Cool on rack.

4. Scoop flesh into blender or food processor; whirl until smooth. Transfer to a sieve or colander lined with cheesecloth or overlapping coffee filters and set over a bowl.

5. Cover loosely with plastic wrap and allow to drain, refrigerated, overnight.

6. Use puree within a few days or freeze for later use.

{source: Canadian Living}