Using pumpkin from a can is definitely faster, but making your own pumpkin puree isn't as labor-intensive as you might think. It's a great way to bring fresh flavor to autumn recipes like Pumpkin Squares With Cider Caramel Sauce.
What you'll need
- 1 small "sugar" or "pie" pumpkin (we found that each pound of pumpkin yields about a cup of puree)
How to make it
Stem, quarter, and remove the seeds from the pumpkin, then place the pieces skin side up on a foil-covered baking sheet. Bake them at 350º until tender, about 45 minutes.
Allow the pumpkin pieces to cool. Scrape the flesh from the skin of each quarter into a food processor or blender and puree until smooth.
To store the puree for future use, pack single-cup portions in sandwich-size freezer bags labeled with the date. The puree can be frozen for up to three months.
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