How to Prep Fresh Pumpkin for Baking

With the plethora of canned pumpkin products available to us for use, it's rare that we'd actually go to the trouble of prepping a pumpkin. For those of us who love to cook it's not a matter of becoming lazy; quite the contrary, we're Busy! I thought to include this process, anyway; just in case you get the gumption, grow your own or have Fresh Pumpkins gifted to you (and assuming they're not all Jack-O-Lanterns on the front porch!).

Instructions:

1. The most important step when making a pumpkin pie (or other recipe that calls for pumpkin) with fresh, rather than canned, pumpkin is to to use a pie pumpkin. These pumpkins are small and bred to have dense, sweet flesh, unlike Jack-O-Lantern pumpkins with flesh that is stringy and tasteless. Common pie pumpkin varieties include "New England Pie" and "Small Sugar." If you aren't sure how to identify a pumpkin that is appropriate for cooking, ask your grocer or a farmer at the farmers market for a "pie pumpkin."

2. Wash the pumpkin rind and then using a serrated knife, cut the pumpkin in half. Scoop out all of the seeds and strings (I find using a grapefruit spoon works really well). Rub the cut surfaces of the pumpkin with canola or vegetable oil. 

3. Preheat your oven to 375 degrees F. Place the pumpkin halves cut-side down onto an oiled, rimmed baking pan. Add about ½ inch of water to the pan and then place it in the oven. Bake the pumpkin for about 30 minutes, then pull it out of the oven and pour off any water that remains.

4. Flip the pumpkin halves cut-side up, brush the cut surfaces with honey and then place the pumpkin back in the oven to roast for 10 to 15 more minutes, or until it is very soft when pierced with a fork.

5. Remove the pumpkin from the oven and set it aside for about 30 minutes or until it is cool enough to handle. Then, scoop out the flesh. Place the flesh into a blender or food processor and puree until it is very smooth. 
* Note: If you want extra smooth pumpkin puree, first run the pumpkin flesh through a food mill, then process it in a blender or food processor.

6. You can refrigerate the pumpkin puree for up to a week or you can freeze it for later use. To freeze, pour the pumpkin into ½ quart plastic freezer bags, leaving ½ inch of headroom at the top of the bag. Seal the bag, being sure to squeeze as much air out of the bag as possible. Lay the bag flat on a freezer shelf and freeze. Once the puree is solid you can stack the bags wherever you like in the freezer. Use the frozen puree within one year.