Homemade Pumpkin Puree

Directions

1. Choose two small pumpkins. Halve them, then use a spoon to scoop out the seeds and stringy pulp from the center. It's okay if a little remains.
2. Set the seeds aside in a bowl. Continue removing seeds and pulp from all pumpkin halves until they are mostly clean.
3. Arrange the pumpkin halves on a baking sheet (either cut side up or down works). Roast at 350°F until fork-tender, about 45 minutes. The flesh should be light golden brown.
4. Once cool enough to handle, peel the skin off each piece. You'll have a pile of cooked pumpkin. For pureeing, use a food processor (work in batches), a blender (add a little water), a potato masher, a ricer, or a food mill.
5. Pulse or process until smooth. If the puree seems too dry, add a few tablespoons of water while blending. If it's too watery, strain through cheesecloth or a fine mesh sieve to remove excess liquid.
6. Transfer the smooth puree to a bowl. Continue processing any remaining pumpkin until all is pureed.
7. Use the puree immediately in your favorite pumpkin recipe, or freeze it for later.
8. To freeze, spoon about 1 cup of puree into each plastic storage bag. Leave a small opening, then flatten the bag to remove air before sealing completely. Store flat in the freezer until needed.