Ok, so this isn’t exactly rocket science. However, I feel like lots of people get used to pumpkin as an ingredient that comes from a can, and I’d like to fix that. The stuff that comes from an actual pumpkin is so much nicer, and doesn’t require a whole lot of prep work. More than opening a can, but less than baking bread or making cookies.
Start with a sugar pumpkin. This part is important. Sugar pumpkins are smaller than Jack-O’Lantern pumpkins and they taste far, far better. You’ll also be able to fit a sugar pumpkin in your oven far more easily. You can find them at farmer’s markets and other places that specialize in fruit & veg.
Once you’ve got a sugar pumpkin or two at home, rinse off the dirt and knock off the stems by smacking them against the edge of your counter. Also, preheat your oven to 400°F.
Using a large, sharp knife, hack that pumpkin in half. Be careful. Then use a big metal spoon to scrape out all the inner goop.
Place the pumpkin halves face down on a cookie sheet and roast for about 40 minutes, until nice and tender.
You’ll know your pumpkin is done when you can poke the top of one of the halves and it sinks in and stays that way.
Let the pumpkin cool for at least half an hour, lest you singe your fingers. Now it’s time to purée!
Using the same metal spoon as before, scoop the flesh into a food processor. Chances are the pumpkin will mostly just fall apart and the skin will tear, so you’ll just end up peeling the skin off the flesh with your fingers.
Purée away! Resist the urge to add any extra water unless your food processor is having major difficulties.
Next up, straining! Place the purée (or as much of it as will fit) in a fine sieve or a cheesecloth lined colander. Let drain for at least four hours, preferably overnight. Do not skip this step or you’ll have some seriously gloopy pie!
