1 ripe and firm medium size pumpkin
Cheesecloth for straining purée
Here is my recommendation for making pumpkin purée or pulp as it is sometimes called:
1). Cut open the pumpkin and remove the seeds and fibrous strings (called pumpkin brains).
2). Cut the pumpkin into four to eight pieces. Line a large baking pan with aluminum foil. This will minimize the cleanup task.
3). Place the pumpkin pieces onto the baking pan. Bake in oven at 375 degrees F (190 C) for 1 - 1 1/2 hours, or until pulp is soft.
4). Remove the pulp from the rind with a spoon and discard the rind. Blend the pulp until smooth using a blender, food processor or mixer.
Makes 3 1/4 cups purée.
To create a really thick purée, put the pulp into a cheesecloth and squeeze out excess water. Make and use fresh purée whenever possible for the best taste and freshness. Leftover puree can be canned or frozen.
Date: July 17, 2002