🎃 Pumpkin purée from a pie pumpkin

Ingredients

• 1 pie pumpkin, a 4-lb pie (sugar) pumpkin, not a carving pumpkin
• 1 tsp vegetable oil (soybean), for the cut sides (optional)

Time

Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.

How long it keeps

• Refrigerator: 3 to 4 days, as for cooked leftovers (USDA).
• Freezer: pack in rigid containers, leaving ½ inch of space at the top of a pint, and freeze up to 8 to 12 months for best quality (NCHFP). Freeze it in 1¾-cup portions, one can’s worth each.

Nutrition

Steps

You’ll need: large sharp knife, sturdy spoon, rimmed baking sheet lined with parchment, food processor or blender, fine strainer or cheesecloth (helpful).

1. Heat the oven to 400°F. Wash the pumpkin, set it on a damp towel so it can’t roll, and cut it in half from the stem down. Scrape out the seeds and strings (save the seeds to roast).
2. Brush the cut sides lightly with oil if you like and lay the halves cut side down on the lined baking sheet.
3. Roast 45 to 60 minutes, until a knife slides easily through the skin and the flesh is very soft.
4. Cool until you can handle it, then scoop the flesh away from the skin.
5. Purée in a food processor or blender until smooth.
6. For pie, it should be as thick as canned pumpkin. If it looks wet, set it in a strainer lined with cheesecloth or a coffee filter over a bowl in the refrigerator for 1 to 2 hours, or stir it in a wide pan over low heat until thick.
7. Cool in shallow containers and refrigerate within 2 hours.