Homemade Pumpkin Purée

yields about 4 cups

2 small sugar pumpkins, about 2 pounds each

Preheat the oven to 375º F.  Wash and scrub the pumpkins.  Using a sharp knife, deeply pierce the top of the pumpkins 4 to 5 times to create air vents.  Set the squash on a baking sheet lined with aluminum foil for easy clean up.  Bake until the flesh is tender and is easily pierced with a knife, about 1 hour (maybe longer if your pumpkins are slightly larger).  Allow the cooked pumpkins to cool until easily handled.  

Place the pumpkins on a cutting surface and remove the stem; cut in half.  Remove the seeds and skin.  Place the pumpkin flesh in the bowl of a food processor and blend until completely smooth.  Transfer the puréed pumpkin to a fine-mesh sieve place over a bowl and allow the purée to drain for about 1 hour.  Store the pumpkin in portion-sized containers (according to recipes needed)  in the refrigerator for up to three days or in the freezer for up to three months.  Enjoy!  

Printed from thegalleygourmet.net