I know, it is a lot of work...but oh so worth it!
All those recipes you are dying to try at this time of year...pumpkin pie, pumpkin bread, pumpkin soup, pumpkin dinner rolls....the list is growing at our house. Each of them requires a can of pumpkin. At more than a dollar each, that adds up. Wouldn't it be nice to just pull out fresh pumpkin puree that you made and use that??
Here is how we do it at our house. (It would be even nicer to say the pumpkins were grown here, but they don't like our climate or soil.)
We choose the "Cinderella pumpkin" as that is our favorite. You can use a sugar pumpkin or other. Caution, don't use a pumpkin that is for carving, they tend to be stringy, dry and not so flavorful....
So, pick your pumpkin....
Cut up the pumpkin (save seeds if you want to roast those later).
Then, put into the oven at 350 degrees for roughly thirty minutes or so. When you start to smell the yummy pumpkin, check it. A knife should slip into the pumpkin easily. If you allow a touch of caramelization (browning), then it is ready to come out. Allow to cool.
Then, when it has cooled, put into a strong blender (we have a Vitamix) and puree.
Take the puree and strain through a cheesecloth as often there is lots of water in pumpkins designed for cooking.....
Once it has drained the excess liquid out, you have what you have been buying in the can, only better! It is more nutritious, fresher and lots more of it. One Cinderella pumpkin will do 3-4 recipes or more depending on your recipes. It can be saved in the fridge for 3-5 days tightly sealed or frozen for 3-6 months.
Now, we have our pumpkin puree, time to get our recipes ready.
Oh, and by the way. If you have a fantastic idiot proof recipe for crust, email me....I have all put given up on that....and often cheat there, and buy that....