Homemade Pumpkin Purée

3- to 4-pound pumpkin
1 cup water

Preheat the oven to 350º F. In a 9×13″ baking dish, place pumpkin halves. Add water. Bake for one hour or until flesh is soft and easy to scoop.

Scoop the pumpkin flesh out, leaving behind the outer shell, and into a blender or food processor. Blend, pulsing until the purée is smooth and uniform in texture. Strain through a cloth to remove excess moisture. Store in airtight containers in the refrigerator for up to three days and in the freezer for up to three months.


Makes 2 to 3 cups pumpkin purée