Preheat oven to 350 degrees. Cut a clean sugar pumpkin vertically down the center. Scrape insides with a metal spoon to remove seeds and fibers.
Canned pumpkin is prized for its convenience, but the taste and satisfaction of preparing your own is well worth the effort.
Hyvee Culinary Expert TipOne pound of raw, untrimmed pumpkin yields about 1 cup of pureed pumpkin.
Place halves, cut sides down, in a roasting pan. Add 1 cup of water and bake for 60 to 75 minutes or until flesh is tender when pierced with a fork.
When cool enough to handle, scoop out pumpkin flesh with a spoon, draining off any excess liquid and avoiding browned portions. Puree in blender or food processor until smooth.
Place puree in a cheesecloth-lined sieve and let drain over a deep bowl. Bring ends of cheesecloth over puree to cover. Place a 1-pound can on top as a weight. Allow to drain about 1 hour or until puree is the consistency of canned pumpkin.
Place 1 3/4-cup portions in freezer-safe resealable plastic bags or containers.
Hyvee Culinary Expert TipPlace homemade puree into a freezer-grade container. Seal, label, date, and freeze puree for up to 9 months. Thaw before using.
Use 1 3/4 cup fresh pureed pumpkin wherever a 15-ounce can of pumpkin is used.
Related Content, Dessert