fresh pumpkin puree

1 pumpkin, about 4 pounds

Preheat the oven to 400 degrees.

Place the pumpkin on a sturdy, flat surface. Using a large and sharp knife, cut the pumpkin in half vertically, from the stem end to the blossom end.  [You may have to perform this by cutting down one side and then the other]. Place the halves, cut side down on a baking tray. Pour a little water on the tray, cover the pumpkins with aluminum foil and bake until the pumpkin is soft and the shell slightly collapses. The time will vary depending on the size of the pumpkin, but it could take up to an hour.

Remove and let sit until cool enough to handle.

Discard any liquid that has accumulated. Scoop out the pulp and blend, in batches, into a puree.

Line a large sieve or colander with several layers of cheesecloth or large paper coffee filters and place over a large bowl. Cover the surface of the puree with plastic wrap. Place it in the refrigerator and let it drain overnight.

Pack in freezer containers or plastic bags in 1-pound increments and freeze for up to a year.

Note from Marilou: To thicken the consistency of the pureed pumpkin, it’s important to drain it, preferably overnight, through a couple of layers of cheesecloth. Remember…not every pumpkin is a great cooking pumpkin. Good choices are Sugar Pie Pumpkins, Cinderella Pumpkins, Long Island Tan Cheese, and Jarrahdale.

The yield will vary depending on the size and water content of the pumpkin variety but a good guess would be for every 4 pounds of pumpkin, you’ll get 1  to 2 cups puree.